Roasted Eggplant With Pomegranate, Pickled Chiles,

Name: Roasted Eggplant With Pomegranate, Pickled Chiles, And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup white wine vinegar; 1/4 cup water; 2 teaspoons sugar; 20 thin jalapeno pepper slices; 2 medium globe eggplants (about 2 pounds); 1/4 cup plain whole-milk yogurt; 2 teaspoons tahini (roasted sesame seed paste); 1/2 teaspoon kosher salt, divided; 2 garlic cloves, minced; 2 tablespoons extra-virgin olive oil, divided; 2 teaspoons fresh lemon juice; 2 cups arugula or watercress; 1/4 cup pomegranate arils; 1/4 cup pecans, toasted and crushed

Servings: persons

1/4 cup white wine vinegar
1/4 cup water
2 teaspoons sugar
20 thin jalapeno pepper slices
2 medium globe eggplants (about 2 pounds)
1/4 cup plain whole-milk yogurt
2 teaspoons tahini (roasted sesame seed paste)
1/2 teaspoon kosher salt, divided
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil, divided
2 teaspoons fresh lemon juice
2 cups arugula or watercress
1/4 cup pomegranate arils
1/4 cup pecans, toasted and crushed

1
Combine first 3 ingredients in a small saucepan; bring to a boil. Remove from heat, and add jalapeno; let stand 15 minutes. Drain.
2
Preheat grill to medium-high heat.
3
Place whole eggplants on grill rack; grill 15 minutes or until charred on all sides and tender when pierced with a thin knife, turning frequently. Remove from heat; gently scrape off charred skin, if desired. Cool eggplants slightly; halve lengthwise. Lightly score flesh.
4
Combine yogurt, tahini, 1/4 teaspoon salt, and garlic, stirring well. Drizzle 4 teaspoons oil and lemon juice over eggplant flesh; top with yogurt mixture.
5
Combine arugula, remaining 2 teaspoons olive oil, and remaining 1/4 teaspoon salt in a medium bowl; toss gently. Top each eggplant half with about 1/2 cup arugula, 5 jalapeno slices, 1 tablespoon pomegranate arils, and 1 tablespoon pecans.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup white wine vinegar, 1/4 cup water, 2 teaspoons sugar, 20 thin jalapeno pepper slices, and more.

Yes, Roasted Eggplant With Pomegranate, Pickled Chiles, And Pecans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Eggplant With Pomegranate, Pickled Chiles, And Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions