Mezze Breakfast Plate

• 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.

eggplant, olive oil, mint, lowfat ricotta cheese, eggs, baby roma tomatoes, long cucumbers, mixed olive, zaatar spice mix, feta cheese, honey, extra virgin olive oil, extra mint leaf

Taken from www.food.com/recipe/mezze-breakfast-plate-504340 (may not work)