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Roasted Eggplant with Pomegranate, Pickled Chilies and Pecans

Roasted Eggplant with Pomegranate, Pickled Chilies and Pecans

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  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.


  • 1/4 cup arils from POM Wonderful Pomegranates or 1/4 cup Pom Pomegranate Arils
  • 1/4 cup white wine vinegar
  • 1/4 cup water2 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

In This Recipe

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit