Roasted Eggplant and Herbed Labneh Mezze Board

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A thoughtfully arranged mezze platter featuring smoky roasted eggplant, tangy herbed labneh, crisp vegetables, and warm pita, inviting a fun and interactive dining experience. This Mediterranean recipe (vegetarian), ready in about 60 minutes, pairs eggplant, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Ingredients

• 1 large (about 1 lb) eggplant
• 3 tbsp olive oil
• 1 tsp salt
• 1 cup plain labneh or Greek yogurt
• 2 tbsp fresh mint leaves, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 1 garlic clove, minced
• 1 medium cucumber, sliced
• 1 cup cherry tomatoes, halved
• 4 pieces pita bread, cut into triangles
• 2 tbsp toasted pine nuts
• 1/2 tsp smoked paprika

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Prick 1 large eggplant all over with a fork and place on a baking sheet. Roast for 40-45 minutes, turning halfway, until the skin is wrinkled and the flesh is very soft.
2. Step 2: Remove the eggplant from the oven and let cool slightly. Cut in half and scoop out the flesh into a bowl; discard the skin.
3. Step 3: Add 2 tbsp olive oil and 1/2 tsp salt to the eggplant flesh. Mash with a fork until smooth but slightly chunky.
4. Step 4: In a separate bowl, combine 1 cup plain labneh, 2 tbsp chopped fresh mint, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, and 1 minced garlic clove. Mix well and season with 1/2 tsp salt.
5. Step 5: Arrange the roasted eggplant mash and herbed labneh side by side on a serving platter.
6. Step 6: Add 1 medium sliced cucumber, 1 cup halved cherry tomatoes, and 4 pita bread triangles around the dips.
7. Step 7: Drizzle 1 tbsp olive oil over the labneh, then sprinkle 2 tbsp toasted pine nuts and 1/2 tsp smoked paprika over the eggplant.
8. Step 8: Serve the platter as a fun, interactive appetizer or light meal, encouraging dipping and sharing.