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1 Red Tomato diced
1 Tbsp Dried Za’atar Spice Blend
1 clove Garlic, minced
1 lb Fairytale Eggplant, halved lengthwise
1 small thin-skinned Cucumber (Lemon or Persian), diced
2 Red Onions, thinly sliced
2 Tbsp Olive Oil, divided
Fresh Mint, for garnish
Salt & Pepper, to taste
½ cup Labneh
Preheat oven to 375°F.
In a large bowl, toss eggplant, onions, and garlic with 1 Tbsp olive oil, salt, and pepper. Spread onto a baking sheet and roast for 20–25 minutes, stirring once, until golden and tender.
In a small bowl, mix labneh with the remaining 1 Tbsp olive oil and za’atar until smooth and spoonable.
Transfer roasted eggplant and onions to a bowl and gently toss with the za’atar labneh until coated.
Spoon onto a serving platter. Top with diced tomato, cucumber, and fresh mint.
Serve warm or at room temp. Great with flatbread or as a side.
