Grilled Eggplant and Za'atar Flatbread with Labneh Drizzle

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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.

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 recipe, 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

1 large medium eggplant, sliced into 1/2-inch rounds
2 tbsp za'atar spice blend
4 tbsp olive oil
2 pieces flatbread (pita or naan)
1/2 cup labneh
1 tbsp lemon juice
1/2 tsp salt
1/4 cup fresh mint leaves for garnish

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Instructions

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