Roasted Eggplant Dip With Pomegranate and Feta | TasteToronto

Ingredients

• 1 small onion, diced
• 3/4 pound Italian eggplant (approximately 1 medium sized)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon za'atar
• 1 garlic clove, finely minced
• 1/3 cup cilantro, roughly chopped
• 1/4 cup labneh or Greek yogurt
• 1/4 cup pomegranate seeds
• 1/4 cup feta cheese, crumbled
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• Kosher salt, to taste
• Fresh cracked black pepper, to taste
• Garnishes as desired: bread crisps, pita bread, crackers, vegetable crudites