How To Make Pulled Eggplant BBQ
Sink your teeth into this easy-to-make pulled eggplant BBQ that’s generously simmered in a vegan barbecue sauce, served over bread for a healthier meal!
Preheat the oven to 400 degrees F.
Place the eggplant on a non-stick baking sheet, then prick all over with a fork.
Bake for 20 minutes, until the skin is wrinkled. Reduce the oven temperature to 180 degrees F.
Transfer the eggplant to a large bowl and cover. Let cool and sweat for 10 to 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, then 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, then sprinkle with the spice mix. Mix well with hands to coat.
Bake for 45 to 50 minutes until the ends of the eggplant strips start to dry out. Increase the oven temperature to 250 degrees F.
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, serve, and enjoy!
- Calories: 321.49kcal
- Fat: 2.78g
- Saturated Fat: 0.54g
- Monounsaturated Fat: 0.56g
- Polyunsaturated Fat: 1.06g
- Carbohydrates: 69.26g
- Fiber: 10.34g
- Sugar: 37.71g
- Protein: 7.77g
- Sodium: 958.22mg
- Calcium: 130.70mg
- Potassium: 892.42mg
- Iron: 3.06mg
- Vitamin A: 36.30µg
- Vitamin C: 7.16mg
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