CROCKPOT EGGPLANT RECIPES

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DR. PEPPER AND BROWN SUGAR GLAZED CROCKPOT ... - RECIPES.…



Dr. Pepper And Brown Sugar Glazed Crockpot ... - Recipes.… image

Use soda to level up your ham meals! Our Dr. Pepper And Brown Sugar Glazed Crockpot Ham Recipe boasts of explosive flavors and a caramelized texture.

Provided by Andrea

Total Time 4 hours 5 minutes

Prep Time 5 minutes

Cook Time 4 hours 0 minutes

Yield 8

Number Of Ingredients 6

5 lb fully cooked ham
¼ cup spicy brown mustard
¼ cup honey
½ cup brown sugar
¼ cup maple syrup
½ can Dr. Pepper

Steps:

  • In a bowl, combine the mustard, honey, brown sugar, maple syrup, and Dr. Pepper.
  • Place the ham in a crockpot.
  • Pour your mixture over the ham. Cook on high for 4 hours.
  • Serve your glazed ham slices while hot. Enjoy!

Nutrition Facts : Calories 815.00kcal, CarbohydrateContent 32.00g, CholesterolContent 176.00mg, FatContent 48.00g, FiberContent 1.00g, ProteinContent 62.00g, SaturatedFatContent 17.00g, ServingSize 8.00 people, SodiumContent 3,463.00mg, SugarContent 31.00g, TransFatContent 1.00g, UnsaturatedFatContent 23.00g

EGGPLANT “MEATBALLS” - SKINNYTASTE



Eggplant “Meatballs” - Skinnytaste image

Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.

Provided by Gina

Categories     Appetizer

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 13

cooking spray
1/2 tbsp olive oil
1 1/4 lbs unpeeled eggplant (cut into 1-inch pieces)
kosher salt
1/4 tsp black pepper
2 garlic cloves (crushed)
2 tbsp chopped basil (plus leaves for garnish)
1 1/2 cups Italian seasoned breadcrumbs
1 large egg (beaten)
2 ounces Pecorino Romano cheese (freshly grated, plus more for serving)
1 tablespoon chopped flat-leaf parsley
1 25.25 ounce jar DeLallo Pomodoro sauce
part skim ricotta cheese (for serving (optional))

Steps:

  • Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  • Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
  • Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
  • Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
  • Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

Nutrition Facts : ServingSize 4 meatballs, Calories 222.5 kcal, CarbohydrateContent 31 g, ProteinContent 10.5 g, FatContent 7.5 g, SaturatedFatContent 2.5 g, CholesterolContent 41 mg, SodiumContent 1066 mg, FiberContent 6 g, SugarContent 6 g

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