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Arabic breakfast

Arabic breakfast
  • 1 large eggplant
  • 1 tablespoon olive oil
  • 2 tablespoons 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 tablespoon zaatar or sumac (see Notes)
  • 100g Lemnos Reduced Fat Fetta, crumbled
  • 2 tablespoons honey
  • 2 teaspoons extra virgin olive oil, to drizzle