The game plan is at hand
Savory individual pies kick off Super Bowl parties
Game-day goodies: This year, for Super Bowl Sunday make hand-held pies. The pies can be large for big appetites or slightly smaller to suit a party spread that features other tidbits. (Bill Hogan/Chicago Tribune)
1 small onion, finely chopped
2 to 3 cloves garlic, crushed
1 can (15 ounces) white kidney beans or cannellini beans, drained, rinsed, mashed
1 ½ teaspoons salt
1 teaspoon cumin
½ teaspoon cayenne
Freshly ground pepper
3 green onions, finely chopped
1/3 cup chopped fresh cilantro
1. Heat oven 375 degrees. Put eggplant into baking dish. Bake until tender, about 30 minutes. When cool, trim ends off. Cut eggplant into ½-inch pieces.
2. Meanwhile, cook carrots and turnips in a saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain.
3. Heat oil in a large skillet. Add onion; cook over medium until golden, about 5 minutes. Stir in garlic; cook 1 minute. Stir in chopped eggplant and mashed beans. Cook, stirring, a few minutes. Stir in drained vegetables, salt, cumin, cayenne and pepper; cook 1 minute. Stir in green onions and cilantro; remove from heat. Cool. Refrigerate, covered, up to 2 days.
Per 1/4 cup serving: 51 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 7 g carbohydrates, 2 g protein, 245 mg sodium, 2 g fiber.