Roasted Eggplant with Pomegranate, Pickled Chilies and Pecans
Prepare fresh pomegranate arils, if necessary.*
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.
Preheat grill to medium-high heat.
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.
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.
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