Roasted eggplant in labneh and pomegranate

Step 1

In a small bowl, mix lemon juice, garlic and salt. Set aside.

Step 2

Spoon labneh into a wide serving bowl, sprinkle with salt, and spread with a back of a spoon in circular motion.

Step 3

Arrange eggplant in the center. Drizzle with lemon dressing, olive oil, pomegranate molasses and sprinkle with pomegranate seeds.

Step 4

Serve with pita chips and veggies.