Paleo Turkish Breakfast Delight: A Mouthwatering Experience!

Allergens

N/A

Ingredients

• 1 large organic eggplant
• 2 medium zucchini
• 1 small red onion
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• Fresh parsley and basil for garnishing

Instructions

1. a. Preheat the oven to 375°F (190°C). b. Slice the eggplant and zucchini into 1/4 inch thick rounds. Cut the red onion into thin wedges. c. In a large mixing bowl, toss the vegetables with olive oil, salt, pepper, and smoked paprika until evenly coated. d. Place the seasoned vegetables in a single layer on a parchment lined baking sheet. e. Bake for 20 25 minutes or until tender and slightly golden. f. While the vegetables are baking, slice the cherry tomatoes in half. g. Arrange the roasted vegetables on a serving platter, alternating between eggplant, zucchini, and red onion wedges. Top with cherry tomato halves. h. Garnish with fresh parsley and basil leaves.

Chef’s Insight

The combination of flavors and textures in this Paleo Turkish breakfast recipe is truly spectacular, making it perfect for special occasions or a relaxing weekend brunch with family and friends.

Notes

To add extra flavor, drizzle the dish with balsamic glaze or a sprinkle of sumac before serving.