1. To prepare the walnut mixture, in a bowl mix the onion with lemon zest, lemon juice, vinegar, olive oil, and salt.
2. Add the walnuts, parsley, and pomegranate molasses and set the mixture aside.
3. To prepare the labneh, in a small bowl mash the eggplant, then add the tahini, lemon juice, garlic, and salt, and mix until smooth.
4. Add the labneh and mix, then transfer the mixture to a wide serving dish and spread it in circular motions using the back of a spoon.
5. Add a generous amount of the walnut mixture on top.
6. Finish the dish with a sprinkle of pomegranate seeds, a drizzle of olive oil, and serve.
