Arabic Breakfast cooked by Abel Prasad

  INGREDIENTS 1 large eggplant 1 tablespoon olive oil 2 tablespoons mint leaves, chopped, plus extra leaves to garnish 200g fresh low-fat ricotta 4 eggs 6 baby roma tomatoes, halved 2 small Lebanese cucumbers, halved lengthways 1/2 cup (about 80g) mixed olives 1 tablespoon zaatar or sumac (see Notes) 100g low-fat feta, crumbled 2 tablespoons