Pulled Eggplant BBQ
featured in Six Delicious Ways to Enjoy Eggplants
This vegan version of a classic BBQ dish is just as satisfying and flavorful as the original. The shredded eggplant has a meaty texture that pairs perfectly with the tangy BBQ sauce.
May 04, 2023
78% would make again
for 6 servings
- 3 medium eggplants
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 ½ cups vegetarian barbecue sauce (435 g)
- 6 buns
- coleslaw, for serving, optional
- Calories 410
- Fat 4g
- Carbs 85g
- Fiber 9g
- Sugar 31g
- Protein 10g
Estimated values based on one serving size.
- Preheat the oven to 400°F (200°C).
- Place the eggplant on a non-stick baking sheet and prick all over with a fork. Bake for 20 minutes, until the skin is wrinkled. Reduce the oven temperature to 180°F (80°C).
- Transfer the eggplant to a large bowl and cover. Let cool and sweat for 10-15 minutes, until the skin peels off easily, and they are cool enough to handle.
- Trim the stems from the eggplant and remove the skin completely. Tear the eggplant flesh into thin strips and set aside.
- In a small bowl, combine the cumin, chili powder, garlic powder, paprika, smoked paprika, cayenne, brown sugar, salt, and pepper and mix well.
- Add the eggplant strips to a non-stick baking sheet and sprinkle with the spice mix. Mix well with your hands to coat.
- Bake for 45-50 minutes, until the ends of the eggplant strips start to dry out.
- Increase the oven temperature to 250°F (120°C)
- Pour the barbecue sauce over the eggplant and toss well to coat.
- Bake for 15 minutes more, until the sauce has been absorbed by the eggplant.
- Pile the eggplant on the buns and top with coleslaw, if desired.
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