Breakfast · Mediterranean · 10 min
Mediterranean Breakfast Bowl with White Bean Hummus, Roasted Eggplant, and Za'atar
- Calories
- 500
- Protein
- 31g
- Carbs
- 56g
- Fat
- 16g
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
Method
- 01Preheat 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.
- 02In 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.
- 03Arrange the white bean mash in a wide shallow bowl. Top with the warm roasted eggplant, halved grape tomatoes, and crumbled feta.
- 04Garnish generously with sliced scallions and a dusting of za'atar for a bright, herbal aroma.
- 05Serve warm, ensuring every bite gets a bit of the creamy bean mash and the salty feta.
Cook it with the whole plan around it
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