Mezze Breakfast Plate Recipe

Name: Mezze Breakfast Plate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large eggplant, 1 tablespoon olive oil, 2 tablespoons mint leaves, chopped, 200 g low-fat ricotta cheese, and more.

Yes, Mezze Breakfast Plate falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mezze Breakfast Plate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions