Eggplant Chow Chow Relish
Ingredients
- 4 large eggplants
- 7 sweet peppers
- 10 tomatoes
- 5 cups chopped scallions (green onions)
- 1 cup salad oil
- 3/4 cup vinegar
- 3 tsp salt
- 1 1/2 tsp pepper
Step-by-Step Instructions
- Preheat oven to 400°F. Bake 4 eggplants for 1 hour until soft and the skin can be easily pierced.
- Allow eggplants to cool slightly, then peel and chop the eggplant; set aside.
- In a food processor or grinder, grind the peppers, tomatoes, and scallions.
- Mix in a large bowl the chopped eggplant and the ground vegetables along with the oil, vinegar, salt and pepper until well combined.
- For preserved relish, ladle the mixture into sterilized jars, leaving 1/2 inch headspace. Seal jars and process in a boiling water bath for 45 minutes. Makes 10 pints.
Common Problems and Solutions
Q: How do I know when the eggplants are done baking?
A: The eggplants should be very soft when pressed, and a knife should pierce through easily. The skin may be wrinkled and collapsed—that's perfect. They need to be fully cooked so they're easy to peel and mash.
Q: Can I skip the water bath canning step?
A: If you plan to use the relish within a week or two, you can skip the water bath and just refrigerate it. For long-term shelf storage, the 45-minute water bath is essential for food safety and preservation.
Q: Why is my relish too watery?
A: Eggplants and tomatoes both contain a lot of water. Make sure to drain excess liquid after grinding the vegetables, and don't add extra liquid beyond what the recipe calls for. The oil and vinegar provide enough moisture.
Tips and Techniques
Use a mix of colorful sweet peppers (red, yellow, orange) for a more visually appealing relish. You can also roast the peppers alongside the eggplant for added depth of flavor. This relish is excellent served with beans, peas, or as a condiment for grilled meats.
Ingredient Substitutions
- sweet peppers: bell peppers of any color
- scallions (green onions): yellow onions or white onions
- salad oil: vegetable oil or canola oil
Equipment Needed
- Large mixing bowl
- Food processor or meat grinder
- Baking sheet for roasting eggplants
- Large pot for water bath canning
- Sterilized canning jars and lids (10 pint-sized)
- Jar lifter and canning funnel (for safe canning)
Historical Context
Chow chow relish was a practical way for Southern cooks to preserve the bounty of late summer vegetables before refrigeration. The name may derive from the French “chou” (cabbage) or from Chinese laborers who worked on Southern railroads and made similar preserved vegetables.
