Total Time
30mins
Prep 10 mins
Cook 20 mins

From delicious World Menus cookbook, stated as being from Morocco. Gluten-free suitable provided spices used are gluten-free. Serves 4. A nice change to toast or breakfast cereal ! Suitable for breakfast, brunch or even a light lunch. The recipe makes a meze plate consisting a boiled egg, mixed olives, a small salad and eggplant/ricotta roll.

Ingredients Nutrition

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.
Most Helpful

Aussie Swap #83: Now this is an unusual breakfast but OUTSTANDING! This is my kind of breakfast - veggies, eggs, cheeses - YUM!! Full of flavor!

Mom2Rose December 31, 2013

This was a really interesting breakfast. The egg plant rolls had a great flavor, although I had a hard time cutting even, thin slices. It made for a very substantial meal, and it as quick and easy to throw together the salad and eggs while the eggplant cooled. For ZWT9

Random Rachel August 19, 2013