Roasted Eggplant with Pomegranate, Pickled Chilies and Pecans

Preparation

Prepare 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, ¼ 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 ¼ teaspoon salt in a medium bowl; toss gently. Top each eggplant half with about ½ cup arugula, 5 jalapeño slices, 1 tablespoon arils and 1 tablespoon pecans.

¼ cup arils from POM Wonderful Pomegranates or ¼ cup POM Wonderful Pomegranate Arils
¼ cup white wine vinegar
¼ cup water2 teaspoons sugar
20 thin jalapeño chili slices
4 Japanese eggplants (about 2 lbs.)
¼ cup plain whole-milk yogurt
2 teaspoons tahini (roasted sesame seed paste)
½ teaspoon kosher salt, divided
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, divided
2 teapsoons fresh lemon juice
2 cups arugula or watercress
¼ cup pecans, toasted and crushed