Roasted Eggplant and Cheese Dip

Instructions

• • Preheat oven to 220 °C. Cut the eggplants in lengthwise, brush with oil and cook for 30-35 minutes, until softened. Cool, and then scoop out flesh.
  • Finely chop or puree the eggplant flesh. Add the garlic, lemon zest and chopped dill; stir until combined. Fold in the cream cheese spread and crumbled feta. Season with pepper and transfer to serving bowl.
  • Garnish with dill and pomegranate and serve with accompaniments.