Mezze Breakfast Plate

Recipe by Jubes
READY IN: 30mins




  • 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.
  • 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.
  • 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.
  • 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.
  • 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.