Pulled Eggplant Bbq Recipe By Tasty

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PULLED EGGPLANT BBQ RECIPE BY TASTY



Pulled Eggplant BBQ Recipe by Tasty image

Here's what you need: medium eggplants, cumin, chili powder, garlic powder, paprika, smoked paprika, cayenne pepper, brown sugar, salt, pepper, vegetarian barbecue sauce, buns, coleslaw

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

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
6 buns
coleslaw, for serving, optional

Steps:

  • 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.
  • Enjoy!

Nutrition Facts : Calories 410 calories, Carbohydrate 85 grams, Fat 4 grams, Fiber 9 grams, Protein 10 grams, Sugar 31 grams

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