Eggplant Chow Chow



Serving size

4 ounces eggplant
45 Minutes

This recipe can be multiplied or divided by 2 and makes very good leftovers.

Eggplant Chow Chow


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


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.


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Special Diet Information

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GERD / Acid Reflux

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


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

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


This is a low sodium recipe.

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.

"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