Charred Eggplant and Za’atar Flatbread with Labneh

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Warm flatbread topped with smoky charred eggplant, fragrant za’atar spice, and tangy labneh for a vibrant Mediterranean appetizer. This mediterranean-inspired vegetarian (vegetarian, mediterranean) ready in about 25 minutes pairs medium (about 1 lb) eggplant, olive oil, za’atar seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill pan over high heat. Slice 1 medium eggplant into 1/2-inch thick rounds and brush both sides with 2 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Grill eggplant slices for 4-5 minutes per side until deeply charred and tender. Remove and roughly chop.
  3. Step 3: Warm 1 large flatbread in a dry skillet or oven at 350°F for 3-4 minutes until pliable.
  4. Step 4: Spread 1/2 cup labneh evenly over the flatbread, then scatter chopped grilled eggplant on top.
  5. Step 5: Drizzle with remaining 1 tbsp olive oil, sprinkle 2 tsp za’atar seasoning, and 1 tsp fresh lemon juice.
  6. Step 6: Garnish with 1 tbsp chopped fresh mint leaves before slicing and serving warm.

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Frequently asked questions

How long does Charred Eggplant and Za’atar Flatbread with Labneh take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Eggplant and Za’atar Flatbread with Labneh?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium (about 1 lb) eggplant from drying out.

Can I substitute ingredients in Charred Eggplant and Za’atar Flatbread with Labneh?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Eggplant and Za’atar Flatbread with Labneh for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Eggplant and Za’atar Flatbread with Labneh vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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