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.