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!
Serves:
Ingredients
- 3medium eggplants
- 1tspcumin
- ½tspchili powder
- 1tspgarlic powder
- 1tsppaprika
- 1tspsmoked paprika
- ½tspcayenne pepper
- 1tbspbrown sugar
- 1tspsalt
- 1tsppepper
- 1½cupsvegetarian barbecue sauce
- 6buns
- coleslaw,for serving, optional
Instructions
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Preheat the oven to 400 degrees F.
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Place the eggplant on a non-stick baking sheet, then prick all over with a fork.
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Bake for 20 minutes, until the skin is wrinkled. Reduce the oven temperature to 180 degrees F.
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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.
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Trim the stems from the eggplant and remove the skin completely. Tear the eggplant flesh into thin strips, then set aside.
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In a small bowl, combine the cumin, chili powder, garlic powder, paprika, smoked paprika, cayenne, brown sugar, salt, and pepper and mix well.
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Add the eggplant strips to a non-stick baking sheet, then sprinkle with the spice mix. Mix well with hands to coat.
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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.
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Pour the barbecue sauce over the eggplant and toss well to coat.
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Bake for 15 minutes more, until the sauce has been absorbed by the eggplant.
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Pile the eggplant on the buns and top with coleslaw, serve, and enjoy!
Nutrition
- 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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