Roasted Eggplant with Pomegranate, Pickled Chiles, and Pecans recipes

Roasted Eggplant with Pomegranate, Pickled Chiles, and Pecans recipes
14 Ingredients
  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 2 teaspoons sugar
  • 20 thin jalapeño pepper slices
  • 2 medium globe eggplants (about 2 pounds)
  • 1/4 cup plain whole-milk yogurt
  • 2 teaspoons tahini (roasted sesame seed paste)
  • 1/2 teaspoon kosher salt, divided
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons fresh lemon juice
  • 2 cups arugula or watercress
  • 1/4 cup pomegranate arils
  • 1/4 cup pecans, toasted and crushed
Nutrition
207
10% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

21% 14

Saturated

10% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

7% 20

Carbs (net)

- 12

Fiber

32% 8

Sugars

- 13

Sugars, added

- 2

Protein

8% 4

Cholesterol

1% 2

Sodium

11% 254

Calcium

8% 76

Magnesium

12% 50

Potassium

14% 639

Iron

6% 1

Zinc

9% 1

Phosphorus

16% 115

Vitamin A

4% 37

Vitamin C

55% 50

Thiamin (B1)

15% 0

Riboflavin (B2)

12% 0

Niacin (B3)

12% 2

Vitamin B6

28% 0

Folate equivalent (total)

17% 69

Folate (food)

- 69

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

20% 3

Vitamin K

25% 30
Comments
 
×