Roasted Eggplant With Pomegranate, Pickled Chiles, And Pecans

• 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.

white wine vinegar, water, sugar, thin jalapeufo pepper, eggplants, milk, tahini, kosher salt, garlic, extravirgin olive oil, lemon juice, arugula, pomegranate arils, pecans

Taken from www.myrecipes.com/recipe/roasted-eggplant (may not work)