Roasted Eggplant with Pomegranate, Pickled Chiles, and Pecans

Ingredients

• 2 cups watercress 
• 2 pounds eggplant 
• 2  garlic clove minced
• 20 slices jalapeno thin
• 0.5 teaspoon kosher salt divided
• 2 teaspoons juice of lemon fresh
• 2 tablespoons olive oil extra virgin extra-virgin divided
• 0.3 cup pecans crushed toasted
• 0.3 cup pomegranate seeds 
• 0.3 cup yogurt plain
• 2 teaspoons sugar 
• 2 teaspoons tahini (roasted sesame seed paste)
• 0.3 cup water 
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• knife
• grill

Directions

1. Combine first 3 ingredients in a small saucepan; bring to a boil.
2. Remove from heat, and add jalapeo; let stand 15 minutes.
3. Drain.
4. Preheat grill to medium-high heat.
5. 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.
6. Remove from heat; gently scrape off charred skin, if desired. Cool eggplants slightly; halve lengthwise. Lightly score flesh.
7. Combine yogurt, tahini, 1/4 teaspoon salt, and garlic, stirring well.
8. Drizzle 4 teaspoons oil and lemon juice over eggplant flesh; top with yogurt mixture.
9. 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 jalapeo slices, 1 tablespoon pomegranate arils, and 1 tablespoon pecans.