Cheesecake

20251022 #breakfastdiary day 1540, 0°C/mostly cloudy, 20min/exercise (M)

170g Greek yogurt, 2 eggs, 30g oatmeal, 1T honey, 1t vanilla extract, a little blueberries

1. Pound 2 eggplants, tear by hand, and pan-fry in olive oil until nicely browned. 2. Chop 1 tomato and 1/4 onion, cut up a little basil, put in a mixing bowl, add 3T olive oil, 1T white wine vinegar, 1T lemon juice, 1T whole grain mustard, and 1T hemp seeds, and mix thoroughly. 3. Plate the eggplant from step 1 and drizzle with the dressing from step 2.