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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
