Ingredients

• 1 large eggplant
• 1 tbs olive oil
• 2 tbs 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
• 1/2 cup (about 80g) mixed olives
• 1 tbs zaatar or sumac (see Notes)
• 100g reduced-fat feta, crumbled
• 2 tbs honey
• 2 tsp extra virgin olive oil, to drizzle

Description

Arabic Breakfast Recipe - Preheat A Chargrill Pan Or Barbecue Grill To Medium-high Heat. Cut The Eggplant Lengthways Into 8 Thin Slices, Then Lightly Brush Each Side With Olive Oil. Grill For 2 Minutes On...

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