Mezze Breakfast Plate
A Moroccan meze of aubergine, ricotta cheese and roma tomatoes, seasoned with za'atar and grilled. Finish with honey and olive oil.
30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 20 min · 30 min total
- medium
- 1
Preheat a chargrill pan or bbq plate to medium-high heat. Cut eggplant lenghways into 8 think slices, then lightly brush each side with olive oil.
- 2
Grill eggplant for 2 minutes each side or until charred. Set aside to cool slightly. Stir the chopped mint into the ricotta and season with salt and pepper.
- 3
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.
- 4
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.
- 5
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
