Smoked Eggplant and Feta Breakfast Pockets
Warm, savory pockets filled with smoky roasted eggplant, creamy feta cheese, and a hint of fresh dill. This Turkish-inspired breakfast is both satisfying and flavorful, perfect for starting your day.
Prep Time
35 min
Difficulty
Easy
Servings
4
Calories
320 kcal
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Halve the eggplant lengthwise, then score the flesh in a criss-cross pattern. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
~5 min - 3
Place eggplant cut-side up on a baking tray. Roast for 25-30 minutes, or until tender and slightly charred.
~30 min - 4
While the eggplant roasts, crumble feta cheese into a bowl. Finely chop fresh dill and add to the feta.
~2 min - 5
Once the eggplant is roasted, scoop the flesh into the bowl with the feta and dill. Mash gently with a fork to combine.
~3 min - 6
In a separate small bowl, whisk together yogurt and garlic powder.
~1 min - 7
Warm the pita bread slightly in a dry frying pan for about 30 seconds per side.
~1 min - 8
Carefully cut a slit into the side of each warm pita to create a pocket. Stuff each pocket generously with the eggplant and feta mixture.
~2 min - 9
Drizzle each filled pocket with the garlic yogurt sauce. Serve immediately.
Tips
- For an extra smoky flavor, char the eggplant directly over a gas flame for a few minutes before roasting.
- These pockets are best served warm, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or a dry skillet.
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