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–+ servings

Savory Yogurt Bowls

Hang tight with me for a moment, and let me explain. A savory yogurt bowl? Why yes. Because if you’re truly hungry in the morning and not just eating out of habit, real food will sound good. So before you knock it, give this one a try. It’s great for any time of day, but does a wonderful job in the morning of keeping your blood sugar stable and body fully nourished for whatever is ahead. The eggplant and the Garbanzo Bean Crunchies can be cooked ahead of time for easy morning assembly.
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Course Breakfast, lunch, Snack
Servings 2

Ingredients 

  • 2 cups whole milk greek yogurt or coconut milk yogurt
  • 1 small eggplant
  • ¼ cup garbanzo bean crunchies (search for this recipe) or fry up a can of rinsed and drained and patted dry garbanzo beans in a hot pan with olive oil, sea salt and pepper.
  • 1 tablespoon or 2 sprigs chives finely chopped
  • 1 tablespoon or 2 sprigs dill finely chopped
  • 1/2 lemon juiced
  • sea salt and pepper to taste

Instructions

  • Pre-heat a large skillet over high heat with a drizzle of olive oil. Slice eggplant into thin slices, and add to a mixing bowl. Drizzle with olive oil, sea salt and pepper, and rub to coat all surfaces. Add eggplant slices to the skillet, cooking for 10-12 minutes per side before flipping.
  • Meanwhile, split yogurt amongst the serving bowls first. When eggplant is done, layer it in the bowl. Sprinkle garbanzo bean crunchies, and add chives, dill, sea salt and pepper and a squeeze of lemon over the top to serve.