Aubergine and Labneh Sandwich

Name: Aubergine and Labneh Sandwich
Total time: 20 min
Yield: 4
Cuisine: Levantine
Ingredients: 2 small aubergine; 1/2 cup labneh; 2 tbsp olive oil; 1 tbsp pomegranate molasses; 1/4 cup mint; 4 loaves Arabic flatbread; 1/2 tsp salt

Thin browned aubergine with labneh, mint, and pomegranate molasses in Arabic bread.

Vegetarian

Cooking time: 20 min
Hands-on time: 20 min
Difficulty: Easy
Cuisine: Levantine
Calories: 330
Contains: Dairy, Gluten

Thin slices and a wide skillet replace deep-frying; cool labneh balances the hot aubergine.

Before you start

Before turning on the heatChoose small, firm aubergines and slice them five millimeters thick; there is no hidden salting wait.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the sandwiches

2 small aubergine — thinly sliced
1/2 cup labneh — thick
2 tbsp olive oil — for brushing
1 tbsp pomegranate molasses — a drizzle in each bread
1/4 cup mint — leaves
4 loaves Arabic flatbread — small
1/2 tsp salt — for the slices

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Skillet or flat griddle — It warms the bread and filling in one layer so they stay crisp.
Knife and chopping board — Set it out before starting so the recipe stays within its short cooking time.

Method

Stir the labneh until slightly softened and easy to spread.
1 min
You’ll know it’s ready when
The spread is smooth and easy to apply.
Tip: Adjust the spread before it touches the bread so the bread does not turn soggy.
Brush the aubergine slices with oil and salt and brown in two batches in a hot skillet.
10 min
You’ll know it’s ready when
The slices are golden and tender through the center without falling apart.
Tip: Drain wet ingredients well before assembling.
Warm the bread in the skillet after removing the aubergine.
2 min
You’ll know it’s ready when
The bread is warm and flexible with a few toasted spots.
Tip: A few extra seconds are enough; thin bread dries quickly.
Spread the labneh and add aubergine, mint, and pomegranate molasses.
4 min
You’ll know it’s ready when
The filling reaches the edges without preventing the bread from closing.
Tip: Leave a small clean border so the filling stays in when rolled or pressed.
Close the bread, toast for half a minute per side, and serve.
3 min
You’ll know it’s ready when
The sandwich holds together and is crisp outside.
Tip: Rest for half a minute before cutting so the hot filling does not slide out.