breakfast

Mediterranean Breakfast Bowl with White Bean Hummus, Roasted Eggplant, and Za'atar

Name: Mediterranean Breakfast Bowl with White Bean Hummus, Roasted Eggplant, and Za'atar
Ingredients: 90 g White beans, mature seeds, boiled; 100 g Eggplant, cubed and roasted; 40 g Feta cheese, crumbled; 25 g Grape tomatoes, halved; 12 g Tahini; 10 g Scallions, thinly sliced; 1 tsp Za'atar seasoning

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

White beans, mature seeds, boiled90 g

Eggplant, cubed and roasted100 g

Feta cheese, crumbled40 g

Grape tomatoes, halved25 g

Tahini12 g

Scallions, thinly sliced10 g

Za'atar seasoning1 tsp

Instructions

Preheat oven to 400 deg F (200 deg C). Toss cubed eggplant with a tiny spritz of oil and roast for 15-20 minutes until tender and golden.

In a small bowl, mash the boiled white beans with the tahini, a splash of warm water, and a pinch of salt until smooth and creamy.

Arrange the white bean mash in a wide shallow bowl. Top with the warm roasted eggplant, halved grape tomatoes, and crumbled feta.

Garnish generously with sliced scallions and a dusting of za'atar for a bright, herbal aroma.

Serve warm, ensuring every bite gets a bit of the creamy bean mash and the salty feta.