Roasted Eggplant With Pomegranate, Pickled Chiles, And Pecans Recipe

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.

No additional tips available.

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

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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.

Roasted Eggplant With Pomegranate, Pickled Chiles, And Pecans

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