Grilled Eggplant with Cilantro, Jalapenos, and Pomegranate

Serves: 2- 4

INGREDIENTS
¼ cup red wine vinegar
¼ cup water
2 teaspoons sugar
20 thin sliced jalapeno peppers
2 Japanese eggplants
¼ cup of sour cream
2 teaspoons tahini butter
½ teaspoon sea salt
2 garlic cloves minced
2 tablespoons extra virgin olive oil, divided
2 teaspoons fresh lemon juice
2 cups of cilantro
¼ cup of pomegranate arils
¼ cup toasted pecans

INSTRUCTIONS
Preheat griddler to medium high heat 350 F
Combine first 3 ingredients in a small sauce pan-bring to boil. Remove from heat add in jalapenos let merry for 15-20 then drain.
Place whole eggplants on grill rack, grill for 15-20 minutes turning frequently until all sides reach brown in color. All sides should be tender when knife is inserted. Remove from heat allow eggplants to slightly cool then cut the eggplants in half lengthwise cutting through the green stalk. Lightly score flesh. ( x marks the spot) 🙂
Combine sour cream, tahini butter, ¼ teaspoon salt and minced garlic. Mix well. Then drizzle 4 teaspoons of olive oil and lemon juice over eggplant flesh and top with sour cream mixture.
Combine cilantro the remaining 2 teaspoons of olive oil and the remaining ¼ teaspoon of salt in a medium bowl- toss gently. Atop each eggplant with ½ cup of cilantro, 5 jalapeno slices, 1 tablespoon pomegranate arils and 1 tablespoon of pecans. Finish with a drizzle of olive oil.
Eat Well!!

From tasteofyummy.com