Middle Eastern–Style Eggplant Spread | culture: the word on cheese

Ingredients

• 2 Asian eggplants
• 2 tablespoons olive oil
• Kosher salt (to taste)
• 2 yellow onions (chopped)
• 4 cloves garlic
• 4 tablespoons tahini
• 1 tablespoon lemon juice
• ¼ cup labneh or whole-milk Greek yogurt
• ¼ teaspoon smoked paprika
• ¼ teaspoon ground Aleppo pepper (or another hot dried chili, such as cayenne)
• ¼ teaspoon ground Urfa chile (optional)
• 2 tablespoons pomegranate molasses
• Ground black pepper (to taste)