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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Cowboy Caviar
Yield: Makes 16 servings
Ingredients:
Nonstick cooking spray
2
teaspoons olive oil
1
small eggplant (about 3/4 pound), peeled and chopped
1
cup chopped onion
1
jalapeño pepper,* seeded and finely chopped (optional)
1
can (15 ounces) salsa-style chunky tomatoes, undrained
1
can (15 ounces) black-eyed peas, rinsed and drained
1
teaspoon ground cumin
1/2
cup minced fresh cilantro
Baked fat-free tortilla chips
Preparation:
1.
Coat large nonstick skillet with cooking spray. Add oil; heat over medium heat until hot. Add eggplant, onion and jalapeño pepper, if desired; cook and stir 10 minutes or until vegetables are tender.
2.
Stir in tomatoes with juice, black-eyed peas and cumin. Cook 5 minutes, stirring frequently. Remove from heat; stir in cilantro.
3.
Serve with tortilla chips.
Nutritional Information:
| Serving Size: 1/4 cup Caviar with 4 tortilla chips | |
| Sodium | 272 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 17 g |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 26 % |
| Calories | 107 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1 |
This recipe appears in:
Southwestern
