Roasted Eggplant with Pomegranate, Pickled Chiles, and Pecans

Name: Roasted Eggplant with Pomegranate, Pickled Chiles, and Pecans
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters arugula or watercress; 907 grams medium globe eggplants (about; 2 garlic cloves, minced; 20 slices 20 thin jalapeño pepper slices; 1 teaspoons kosher salt, divided; 2 teaspoons fresh lemon juice; 2 Tbsps extra-virgin olive oil, divided; 59 milliliters pecans, toasted and crushed; 59 milliliters pomegranate arils; 59 milliliters plain whole-milk yogurt; 2 teaspoons sugar; 2 teaspoons tahini (roasted sesame seed paste); 59 milliliters water; 59 milliliters white wine vinegar

Roasted Eggplant with Pomegranate, Pickled Chiles, and Pecans might be a good recipe to expand your side dish repertoire. This recipe serves 4. Watching your figure? This gluten free and vegetarian recipe has 340 calories, 9g of protein, and 15g of fat per serving. This recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up water, lemon juice, wine vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Combine first 3 ingredients in a small saucepan; bring to a boil.

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Sauce Pan

Remove from heat, and add jalapeo; let stand 15 minutes.

Drain.

Preheat grill to medium-high heat.

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Grill

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.

Ingredients you will need

Eggplant

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Grill

Knife

Remove from heat; gently scrape off charred skin, if desired. Cool eggplants slightly; halve lengthwise. Lightly score flesh.

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Eggplant

Combine yogurt, tahini, 1/4 teaspoon salt, and garlic, stirring well.

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Garlic

Tahini

Yogurt

Salt

Drizzle 4 teaspoons oil and lemon juice over eggplant flesh; top with yogurt mixture.

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Lemon Juice

Eggplant

Yogurt

Cooking Oil

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 jalapeo slices, 1 tablespoon pomegranate arils, and 1 tablespoon pecans.

Ingredients you will need

Pomegranate Seeds