breakfast

Mediterranean-Style Whipped Feta and Roasted Eggplant Meze Breakfast

Name: Mediterranean-Style Whipped Feta and Roasted Eggplant Meze Breakfast
Ingredients: 70.4 g Eggplant, raw, cubed; 20.0 g Cheese, feta, whole milk, crumbled; 25g Tomatoes, grape, halved; 2g Garlic, minced; 5g ZA'ATAR SEASONING; 3g Sumac, ground; 125g Cucumber, sliced

Nutrition

123

kcal

Calories

5.8

Protein

12.1

Carbs

4.4

Fat

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Ingredients(7)

Eggplant, raw, cubed70.4 g

Cheese, feta, whole milk, crumbled20.0 g

Tomatoes, grape, halved25g

Garlic, minced2g

ZA'ATAR SEASONING5g

Sumac, ground3g

Cucumber, sliced125g

Instructions

Preheat oven to 400 deg F (200 deg C). Toss the cubed eggplant and minced garlic with a pinch of salt and roast for 15-20 minutes until tender and deeply caramelized.

In a small bowl, use a fork to mash the feta cheese until it reaches a spreadable, creamy consistency.

Arrange the roasted eggplant on a small plate. Top with the whipped feta and halved grape tomatoes.

Dust liberally with za'atar and sumac to bloom the aromatics. Serve alongside fresh cucumber slices for a crisp, cooling crunch.

Enjoy as a vibrant, Mediterranean-inspired morning meze.