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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Let's face it - English is a crazy language. There is no egg in eggplant nor ham in hamburger; neither apple nor pine in pineapple. English muffins weren't invented in England or French fries in France. Sweetmeats are candies while sweetbreads, which aren't sweet, are meat. We take English for granted. But if we explore its paradoxes, we find that quicksand can work slowly, boxing rings are square and a guinea pig is neither from Guinea nor is it a pig." -Richard Lederer

The refrigerator light goes on...

Chow Chow is a pickled dish familiar to any Southerner. It can be made with almost any vegetable and has a sweet, tangy, spicy flavor. This dish is meant to mimic those flavors and they are nicely balanced by the savory flavor of the roasted eggplant.

 

 

Eggplant Chow Chow



Servings = 4 | Serving size =4 ounces eggplant

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

This recipe does make very good leftovers.

2 tsp olive oil
1 lb Japanese eggplant (cut into 1/2 inch dice)
1 medium onion (diced)
1 medium green bell pepper (seeded and diced)
1 jalapeno pepper (seeded and minced)
2 Tbsp white wine vinegar
1/4 tsp salt
1/4 tsp allspice
1 Tbsp prepared horseradish
2 tsp maple syrup

Eggplant Chow Chow recipe from Dr. Gourmet
Place a large skillet in the oven and preheat the oven to 325F.

When the oven comes to temperature, add the olive oil, swirl to coat the bottom of the pan, and add the eggplant, onion, green bell pepper, jalapeno, vinegar, salt, allspice, horseradish, and maple syrup.

Stir well and return to the oven.

Cook for 30-40 minutes, stirring occasionally.

Serve.

Nutrition Facts

Serving size = 4 ounces eggplant

Servings = 4

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Amount Per Serving

Calories 91 Calories from Fat 24
  % Daily Value
Total Fat 2g 4%
    Saturated Fat <1g 1%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 163mg 7%
Total Carbohydrates 15g 8%
    Dietary Fiber 6g 19%
    Sugars 8g  
Protein 2g  
Vitamin A 4% Vitamin C 70%
Calcium 3% Iron 1%
Vitamin K 8 mcg Potassium 444 mg
Magnesium 28 mg