Grilled Eggplant with Pickled Chow Chow
Ingredients
Pickled Chow Chow
- 1 Cup Pickled Vegetables, chopped Such As Giuliano Italian pickled vegetables
- 1/4 Cup Chopped pickled Cocktail Onions
- 1/4 Cup Chopped Marinated Artichokes
- 1/4 Cup Chopped Olives such as Kalamata, Green, Black-or a mixture
- 1/4 Cup Chopped or Julienned Radish
- 1-2 Calabrian Chiles Chopped (often found in a grocer’s olive bar)
- 1 Bunch Chopped Parsley, or Mixture of Herbs Add herbs such as Mint, Basil, Chives, and a bit of Tarragon
- 1 Cup Olive Oil Or enough to generously coat all ingredients
Grilled Eggplant
- 1 Large Italian Eggplant *For appetizer sizes, use the Japanese eggplant
- 1/4 Cup Olive oil
- Green Onion Tops, sliced. For garnish
Instructions
Pickled Chow Chow
- Combine all ingredients and set aside to allow the mixture to meld together, about 10-30 minutes. This will keep in the fridge for 3-4 weeks.
Grilled Eggplant
- Cut the Eggplant into thick slices, about 1 1/2 inches thick.Brush with Olive Oil and place on a hot grill or grill pan. Cook for 3-4 minutes on each side, or until the eggplant flesh becomes a golden color and a knife inserted has no “resistance”.
- Remove the Eggplant from the grill. Place on a plate and top it with the Pickled Chow Chow. Top with sliced Green Onion Tops. **We used a ring mold to plate our chow chow so that it holds its shape on top of the eggplant and does not spill over. You can find ring molds at stores like Williams Sonoma, or on Amazon.
Notes
This is a fantastic side for our Redfish with Zydeco Sauce, or anything that might have a little “richness”, as the pickled vegetables provide balance to those dishes.
This is also great over grilled or roasted vegetables, grilled or roasted meats, poultry, fish, or even on bread or crackers.
Tried this recipe?Let us know how it was!