Grilled Eggplant and Chickpea Stuffed Flatbreads with Zahtar Herb Yogurt

July 11, 2025

Ready to spice up dinner? These grilled eggplant and chickpea stuffed flatbreads are pure joy wrapped in warm, toasty goodness! Topped with a zesty zahtar herb yogurt, every bite is a trip to flavor-town. Let’s get cooking—I promise, this one’s a keeper!

5.0 out of 5 (4 ratings)

Grilled eggplant and chickpea stuffed flatbreads with zahtar herb yogurt—now that’s a mouthful of flavor, literally! Think smoky, charred eggplant, hearty chickpeas, and a dollop of tangy, herby yogurt all bundled up in warm, soft flatbreads. It’s like a Mediterranean hug you can eat. This recipe is for those who crave something vibrant and fresh but secretly dream of simpler prep. And let me just say—it’s not just dinner; it’s an experience! While developing this recipe, I imagined myself wandering through a lively Middle Eastern market, inhaling the aromas of spices and fresh bread. Let’s teleport to that scene, shall we?

Grilled Eggplant And Chickpea Stuffed Flatbreads With Zahtar Herb Yogurt Recipe

What makes this dish shine is the magical blend of zahtar in the yogurt—it’s earthy, zesty, and herbal all at once. If you’re unfamiliar with zahtar, my dear kitchen explorer, it’s a Middle Eastern spice mix made with sumac, toasted sesame seeds, and herbs like thyme or oregano. It takes plain yogurt from “blah” to “oh wow!” Then, there’s the duo of grilled eggplant and chickpeas. The eggplant turns smoky and tender on the grill, while the chickpeas bring their satisfying, nutty bite. Toss them together in a lemon-garlic dressing, and boom—you’ve got a filling that practically sings! Trust me, there’s no boring bite in this flatbread fiesta.

Here’s a little tip for nailing this recipe: salt your eggplant slices before grilling. It draws out any bitterness and helps them caramelize beautifully. And if you happen to have a cast-iron grill pan, use it! Even if you don’t have a backyard grill, a stovetop grill pan will give you those tasty char marks. Also, don’t skimp on the yogurt—it’s not just a topping but the glue that ties all the flavors together. Oh, and if zahtar isn’t in your pantry yet, you can order it online or find it at Middle Eastern markets. But if you feel like freestyling, a mix of thyme, sesame seeds, and a squeeze of lemon can do the trick in a pinch.

So, are you ready to take your taste buds on an adventure? These stuffed flatbreads make a perfect weeknight dinner or a weekend lunch that feels like a little getaway to somewhere sun-drenched and flavorful. Serve them with a side of tabbouleh or a simple cucumber salad for extra freshness. Want to mix it up? Swap the flatbread for pita, or add some roasted red peppers or feta to the filling for extra pizzazz. Whatever you do, just promise me you’ll try it—you might just find yourself hooked on these delightful handheld flavor bombs!

Keywords: grilled eggplant flatbread recipe, Mediterranean stuffed flatbreads, vegetarian chickpea dinner ideas, zahtar yogurt sauce recipe, best flatbread filling ideas, homemade Middle Eastern flatbreads, easy grilled eggplant recipes

Prep Time

25 minutes

Cook Time

15 minutes

Servings

4 servings

Cuisine

Middle Eastern

Ingredients

•2 medium eggplants, sliced into 1/4-inch rounds
•1 tablespoon olive oil
•1 teaspoon ground cumin
•1 teaspoon smoked paprika
•1/2 teaspoon salt
•1/2 teaspoon black pepper
•2 cups cooked chickpeas (or 1 can, drained and rinsed)
•4 flatbreads or naan
•1 cup plain yogurt
•1 tablespoon za'atar seasoning
•1 clove garlic, minced
•1/4 cup fresh parsley, chopped
•1/4 cup fresh mint, chopped
•1 lemon, cut into wedges
•Optional: 1/4 teaspoon chili flakes for garnish

Instructions

1
Preheat your grill or grill pan to medium-high heat.
2
Brush the eggplant slices with olive oil and season with cumin, smoked paprika, salt, and pepper.
3
Grill the eggplant slices for 3-5 minutes per side, until tender and charred. Set aside.
4
In a small bowl, combine the yogurt, za’atar seasoning, minced garlic, parsley, and mint. Mix well and adjust seasoning to taste.
5
Gently mash the cooked chickpeas with a fork or potato masher, keeping some texture.
6
Warm the flatbreads briefly on the grill or in a dry skillet.
7
Assemble the flatbreads by spreading a generous layer of za’atar herb yogurt onto the base. Add a layer of grilled eggplant slices and mashed chickpeas.
8
Garnish with fresh parsley, mint, and an optional sprinkle of chili flakes. Serve with lemon wedges on the side.

Nutrition Information

Calories

310 calories

Protein

10g

Carbs

40g

Fat

12g

Frequently Asked Questions

Q: Can I use a different vegetable instead of eggplant?

A: Yes, you can substitute eggplant with zucchini, bell peppers, or even portobello mushroom slices. Adjust the grilling time as these vegetables may cook faster or slower than eggplant.

Q: What can I use instead of za'atar seasoning in the yogurt?

A: If you don’t have za’atar, you can make a quick blend using dried thyme, sumac (or lemon zest for tang), sesame seeds, and a pinch of oregano. Alternatively, you can use another herb blend like Italian seasoning, though the flavor will differ slightly.

Q: Can I make this recipe vegan?

A: Yes, to make it vegan, replace the yogurt with a non-dairy yogurt alternative like coconut or almond yogurt. Make sure to check that the za’atar seasoning you use is vegan as some blends may contain additives.

Q: How should I store leftovers?

A: Store leftover grilled eggplant, mashed chickpeas, and za’atar yogurt separately in airtight containers in the refrigerator. The eggplant and chickpeas should last up to 3 days, while the yogurt can be stored for up to 5 days. Reheat the eggplant and warm the flatbreads before assembling.

Q: Can I prepare any components in advance?

A: Yes, the za’atar herb yogurt and mashed chickpeas can be prepared up to 2 days ahead and stored in the refrigerator. The eggplant can be grilled a day in advance and stored too, but reheat it lightly before serving to enhance the flavor.

Q: Why is my eggplant too bitter after grilling?

A: Some eggplants can be naturally bitter. To reduce bitterness, sprinkle the slices with a little salt and let them sit for 15-20 minutes before cooking. Then rinse and pat them dry before seasoning and grilling.

Q: How can I add extra flavor or variety to this dish?

A: You can add roasted red peppers, pickled onions, or a drizzle of tahini to complement the flavors. For added protein, you could incorporate grilled halloumi or crumbled feta cheese. A handful of arugula or spinach leaves can add freshness and texture too.

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