Ingredients

• 1 large (1-pound) globe eggplant
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• Zest and juice of 1 lemon
• 2 tablespoons finely chopped fresh cilantro, plus more for garnish
• 2 tablespoons finely chopped red onion
• Kosher salt and freshly ground black pepper
• 1/4 cup pomegranate seeds
• Crudités, for serving

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Instructions

1. Pierce the eggplant all over with a fork. Place on a paper towel-lined plate and microwave on High for 10 minutes, turning once.
2. In a large microwave-safe bowl, combine the olive oil, garlic, coriander, and cinnamon. Microwave on High for 1 minute.
3. Cut the eggplant in half lengthwise. Scoop out the flesh and transfer to the bowl with the oil; discard the eggplant skin and stem. Add the lemon zest and juice, cilantro, and onion. With a fork, mash the mixture until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, top with the pomegranate seeds and cilantro and serve with crudités.