Grilled Eggplant and Labneh Flatbread with Za'atar

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant flatbread topped with smoky grilled eggplant slices, creamy labneh, and a sprinkle of aromatic za'atar spice blend. This Middle Eastern-inspired vegetarian recipe, ready in about 25 minutes, pairs flatbread (store-bought or homemade), eggplant, sliced into 1/2-inch rounds, olive oil 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: 15 min Cook: 10 min Serves 2 Middle Eastern cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 large flatbread (store-bought or homemade)
1 medium eggplant, sliced into 1/2-inch rounds
3 tbsp olive oil
1/2 tsp salt
1 cup labneh
2 tsp za'atar spice blend
2 tbsp fresh mint leaves, chopped
1 tsp lemon zest

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat a grill pan over medium-high heat. Brush 1 medium eggplant sliced into 1/2-inch rounds with 2 tbsp olive oil and sprinkle with 1/2 tsp salt. Grill for 4 minutes per side until tender and charred.
Step 2: Warm 1 large flatbread in the oven at 350°F for 5 minutes until pliable and slightly crisp.
Step 3: Spread 1 cup labneh evenly over the warm flatbread. Arrange grilled eggplant slices on top.
Step 4: Drizzle remaining 1 tbsp olive oil over the flatbread, then sprinkle 2 tsp za'atar spice blend, 2 tbsp chopped fresh mint leaves, and 1 tsp lemon zest for brightness.
Step 5: Slice and serve immediately while the flatbread is warm and toppings fresh.