Mezze Breakfast Plate

Name: Mezze Breakfast Plate
Ingredients: 1 large eggplant; 1 tablespoon olive oil; 2 tablespoons mint leaves, chopped; 200 g low-fat ricotta cheese; 4 eggs; 6 baby roma tomatoes, halved (can use cherry tomatoes or tomato wedges); 2 small long cucumbers, halved lengthways, Lebanese cucumbers are perfect; 1/2 cup mixed olive; 1 tablespoon za'atar spice mix or 1 tablespoon sumac; 100 g reduced-fat feta cheese, crumbled; 2 tablespoons honey; extra virgin olive oil, for presentation to drizzle; extra mint leaf (to garnish)

13 ingredients

7 steps

Ingredients

1 large eggplant
1 tablespoon olive oil
2 tablespoons mint leaves, chopped
200 g low-fat ricotta cheese
4 eggs
6 baby roma tomatoes, halved (can use cherry tomatoes or tomato wedges)
2 small long cucumbers, halved lengthways, Lebanese cucumbers are perfect
1/2 cup mixed olive
1 tablespoon za'atar spice mix or 1 tablespoon sumac
100 g reduced-fat feta cheese, crumbled
2 tablespoons honey
extra virgin olive oil, for presentation to drizzle
extra mint leaf (to garnish)

Directions

1

Preheat a chargrill pan or bbq plate to medium-high heat.
2

Cut eggplant lenghways into 8 think slices, then lightly brush each side with olive oil.
3

Grill eggplant for 2 minutes each side or until charred. Set aside to cool slightly.
4

Stir the chopped mint into the ricotta and season with salt and pepper.
5

Spread a heaped tablespoon of the ricotta mix at the end of each slice of grilled eggplant and roll up to enclose. Repeat with remaining eggplant slices. Set aside.
6

Place the eggs in a pan, cover with hot water and bring to the boil. Reduce heat to medium simmer for 5-6 minutes for soft boiled. Remove the eggs from the hot water and plunge them into iced water. Peel then halve the eggs.
7

To serve - 4 plates will each have two eggplant rolls, an egg, olives and a salad of cucumber, tomatoes and feta cheese. Drizzle the plate with honey and olive oil. Sprinkle the eggs with sumac or zaatar. . Garnish with a sprig of mint.