Hands-on Time
20 Mins
Total Time
50 Mins
Yield
Serves 4 (serving size: 1 topped eggplant half)
Photo: Johnny Autry; Styling: Cindy Barr

How to Make It

Step 1

Combine first 3 ingredients in a small saucepan; bring to a boil. Remove from heat, and add jalapeño; let stand 15 minutes. Drain.

Step 2

Preheat grill to medium-high heat.

Step 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.

Step 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.

Step 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 jalapeño slices, 1 tablespoon pomegranate arils, and 1 tablespoon pecans.

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