Grilled Eggplant and Za'atar Flatbread with Labneh Drizzle

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

Charred eggplant slices topped with fragrant za'atar-spiced olive oil on warm flatbread, finished with tangy labneh for a delightful Middle Eastern appetizer. This middle eastern-inspired vegetarian (vegetarian) ready in about 25 minutes pairs za'atar spice blend, olive oil, flatbread (pita or naan) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 Middle Eastern cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill pan over medium-high heat. Brush 1 large sliced eggplant rounds with 2 tbsp olive oil and sprinkle with 1/2 tsp salt. Grill the eggplant slices for 4-5 minutes per side until tender and charred.
  2. Step 2: In a small bowl, mix 2 tbsp za'atar with the remaining 2 tbsp olive oil.
  3. Step 3: Warm 2 flatbreads in a dry skillet over medium heat for 2 minutes per side until soft and pliable.
  4. Step 4: Spread the za'atar olive oil mixture evenly over the warm flatbreads.
  5. Step 5: Arrange the grilled eggplant slices over the flatbreads, then drizzle 1/2 cup labneh mixed with 1 tbsp lemon juice on top.
  6. Step 6: Garnish with 1/4 cup fresh mint leaves and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Eggplant and Za'atar Flatbread with Labneh Drizzle 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 Grilled Eggplant and Za'atar Flatbread with Labneh Drizzle?

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 za'atar spice blend from drying out.

Can I substitute ingredients in Grilled Eggplant and Za'atar Flatbread with Labneh Drizzle?

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 Grilled Eggplant and Za'atar Flatbread with Labneh Drizzle 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 Grilled Eggplant and Za'atar Flatbread with Labneh Drizzle 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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