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Arabic Breakfast Recipe

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Ingredients

Adjust Servings:
1 large Eggplant
200 g Ricotta
6 Baby Tomato
2 Cucumber
100 g Feta
1/2 cup (mixed) Olives
4 Eggs
1 tbsp Zaatar
2 tbsp Honey
2 tbsp Mint Leaves
1 tbsp Olive Oil
2 tsp Olive Oil
to garnish Mint Leaves

Nutritional information

23kcal
Fat
257gram
Cholesterol
23mg
Protein
786mg
Sodium
163mg
Calories

Arabic Breakfast Recipe

Cuisine:
  • 15 min
  • Serves 4
  • Easy

Ingredients

Directions

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If you want to make your Sundays more special, try this Arabic Breakfast which is super delicious and easy to cook. It is a special recipe for people who are weight conscious. Proteins and vitamins in your diet will make your weekend more energetic.

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Steps

1
Done

Cut the eggplant length wise into 8 slices and apply 1 tbsp olive oil on all sides. For 2 minutes, grill it on grill pan and let it cool for some time

2
Done

Mix the chopped mint with fresh low fat ricotta. Apply this spread on the one side of slice and fold it completely to form a roll shape

3
Done

Now, boil the eggs in water for 5 minutes and cut into 2 pieces

4
Done

Serve the eggplant rolls and eggs with ½ cup (80 g) mixed olives, small cucumber and baby roma tomatoes (halved). Drizzle zaatar or sumac on eggs with honey and low fat crumbled feta. Mint leaves and extra virgin 2 tsp olive oil may increase your desire to eat

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