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Arabic breakfast
Arabic breakfast
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Elevate your weekend brunch with a dish of eggs, ricotta, and grilled vegetables.
Ingredients:
  • 1 large eggplant
  • 18.20 gm olive oil
  • 40.00 ml mint leaves, chopped, plus extra leaves to garnish
  • 200g fresh low-fat ricotta
  • 4 eggs
  • 6 baby roma tomatoes, halved
  • 2 small Lebanese cucumbers, halved lengthways
  • 125.00 ml (about 80g) mixed olives
  • 20.00 ml zaatar or sumac (see Notes)
  • 100g low-fat feta, crumbled
  • 57.20 gm honey
  • 9.20 gm extra virgin olive oil, to drizzle
Instructions:
  • Heat a chargrill pan or barbecue grill to medium-high. Slice the eggplant lengthwise into 8 thin slices and brush each side lightly with olive oil. Grill for 2 minutes per side until charred. Let cool briefly before serving.
  • Mix the chopped mint into the ricotta until fully combined, then season generously. Spread a heaped tablespoon of the ricotta mixture at one end of a cooled but soft eggplant slice and roll it up to enclose. Repeat with the rest of the eggplant slices and ricotta mixture. Set aside and enjoy!
  • Boil eggs in hot water until soft-boiled for 5-6 minutes. Quickly cool them in iced water, peel, and halve.
  • Divide the eggplant rolls, eggs, tomatoes, cucumber, and olives among plates. Sprinkle eggs with zaatar or sumac, crumble feta, drizzle with honey, garnish with mint leaves, and finish with a drizzle of extra virgin olive oil. Enjoy!

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