06/25/2017
Roasted Eggplant With Pomegranate, Pickled Chilies And Pecans! Enjoy this delicious recipe with our Zoe 100% Natural Pomegranate Juice!
Ingredients:
1/4 cup arils from Pomegranates o
1/4 cup white wine vinegar
1/4 cup water
2 teaspoons sugar
20 thin jalapeño chili slices
4 Japanese eggplants (about 2 lbs.)
1/4 cup plain whole-milk yogurt
2 teaspoons tahini (roasted sesame seed paste)
1/2 teaspoon kosher salt, divided
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, divided
2 teapsoons fresh lemon juice
2 cups arugula or watercress
1/4 cup pecans, toasted and crushed
Directions:
1. Prepare fresh pomegranate arils, if necessary.*
2. Combine white wine vinegar, water and sugar in a small saucepan; bring to a boil. Remove from heat, and add jalapeño slices; let stand 15 minutes. Drain.
3. Preheat grill to medium-high heat.
4. Place whole eggplants on grill rack; grill, turning frequently, for 15 minutes or until charred on all sides and tender when pierced with a thin knife. Remove from heat; gently scrape off charred skin, if desired. Cool eggplants slightly; halve lengthwise. Lightly score flesh.
5. Combine yogurt, tahini, 1/4 teaspoon salt and garlic; stir well. Drizzle 4 teaspoons olive oil and lemon juice over eggplant flesh; top with yogurt mixture.
6. Combine arugula, remaining 2 teaspoons olive oil and 1/4 teaspoon salt in a medium bowl; toss gently. Top each eggplant half with about 1/2 cup arugula, 5 jalapeño slices, 1 tablespoon arils and 1 tablespoon pecans.