Roasted Eggplant and Za’atar Flatbread with Labneh

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Warm flatbread topped with smoky roasted eggplant, fragrant za’atar spice, and creamy labneh for a vibrant Mediterranean appetizer. This Mediterranean-inspired Super Bowl recipe (vegetarian), ready in about 45 minutes, pairs store-bought flatbread, eggplant, cut into 1/2-inch cubes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 2 pieces (8-inch each) store-bought flatbread
• 1 large eggplant, cut into 1/2-inch cubes
• 3 tbsp olive oil
• 2 tbsp za’atar spice blend
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup labneh
• 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

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large diced eggplant with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper; spread evenly on a baking sheet.
2. Step 2: Roast eggplant for 25-30 minutes, stirring halfway through, until tender and edges are caramelized.
3. Step 3: Meanwhile, brush both sides of 2 flatbreads with remaining 1 tbsp olive oil and sprinkle 2 tbsp za’atar evenly over the top.
4. Step 4: Place flatbreads on a separate baking sheet and bake for 5-7 minutes until warm and slightly crisp.
5. Step 5: Remove flatbreads from oven, spread 1/4 cup labneh on each, then top with the roasted eggplant.
6. Step 6: Garnish with 2 tbsp chopped fresh mint and 1 tsp lemon zest before serving warm.