So since I’ve been sick for the last few days it was important that I start eating healthier.
I’ve jumped onto the one website which has always looked after me and it is of course taste.com.au.
So here is today’s breakfast menu:
This casual assembly of eggs, ricotta and chargrilled vegetables makes an extraordinary weekend brunch.
1 large eggplant1 tablespoon olive oil2 tablespoons mint leaves, chopped, plus extra leaves to garnish200g fresh low-fat ricotta4 eggs6 baby roma tomatoes, halved2 small Lebanese cucumbers, halved lengthways1/2 cup (about 80g) mixed olives1 tablespoon zaatar or sumac (see Notes)100g low-fat feta, crumbled2 tablespoons honey2 teaspoons extra virgin olive oil, to drizzle
Step 1Preheat 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 each side or until charred. Set aside to cool slightly.
Step 2Stir the chopped mint into the ricotta until well combined, then season well. When eggplant is cooled but still soft, spread a heaped tablespoon of ricotta mixture at the end of 1 slice and roll up to enclose. Continue with remaining eggplant and ricotta mixture. Set aside.
Step 3Place the eggs in a pan, cover with hot water and bring to boil. Reduce heat to medium and simmer for 5-6 minutes for soft-boiled, then remove and plunge into iced water. Peel, then halve.
Step 4To serve, divide the eggplant rolls, eggs, tomatoes, cucumber and olives among serving plates. Sprinkle the eggs with zaatar or sumac. Crumble over feta and drizzle with honey. Garnish with extra mint leaves and drizzle with extra virgin olive oil.
It’s quick and easy to make. I promise you will enjoy it as much as I did.