Roasted Eggplant Dip With Pomegranate and Feta 3 Steps
Peel the eggplant and cut into 1-inch thick chunks. Toss with the olive oil, diced onions, Za'atar, as well as salt and pepper. Place on a parchment paper-lined baking tray and roast in a preheated 375°F oven until brown and softened, approximately 30-40 minutes. Allow to cool completely before proceeding to next step.
In a food processor, combine the cooked and cooled vegetables with the minced garlic clove, chopped cilantro, labneh, tahini and lemon juice. Blend until smooth and adjust seasoning with salt, pepper and lemon juice.
Transfer to a serving bowl and top with pomegranate seeds and feta. Serve alongside vegetables, breads and crackers as desired.