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 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

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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.

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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