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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
mint leaf	2	tablespoons	chopped	-	-	-	-
ricotta cheese	200	g	low-fat	348.0	6.08	22.52	25.96
egg	4			286.0	1.44	25.12	19.02
rom tomato	6	halved		-	-	-	-
cucumber	2	halved		-	-	-	-
olive	1/2	cup	mixed	-	-	-	-
za'atar spice mix	1	tablespoon		-	-	-	-
feta cheese	100	g	crumbled reduced fat	264.0	4.09	14.21	21.28
honey	2	tablespoons		-	-	-	-
extra virgin olive oil				-	-	-	-
mint leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.