Eggplant Chow Chow
Servings
4Serving size
4 ounces eggplant
COOKING TIME
45 Minutes
This recipe can be multiplied or divided by 2 and makes very good leftovers.
Ingredients
| 2 tsp. Olive oil |
| 16 ounce Japanese eggplant, raw (cut into 1/2 inch dice) |
| 1 medium White onions (diced) |
| 1 Medium Green bell peppers (seeded and diced) |
| 1 pepper Jalapeno pepper (seeded and minced) |
| 2 Tbsp. White wine vinegar |
| 1/4 tsp. Salt |
| 1/4 tsp. Ground allspice |
| 1 Tbsp. Horseradish, prepared |
| 2 tsp.. Maple syrup |
Instructions
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.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.