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. ---------------------------------------------------------------------------
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Ingredients
