Vegetables & sides

Pulled BBQ Eggplant

9 ingredients13 steps

Ingredients

• 2Medium eggplants
• 1 tspCumin
• 1 tspSmoked paprika
• ½ tspSalt
• ¼ tspBlack pepper
• 1 tspGarlic powder
• 1 tspOnion powder
• 1 tspBrown sugar
• 1.50 cupsBarbecue sauce

Method

1. Preheat the oven to 450°F
2. Place the eggplant on a non-stick baking sheet and prick all over
3. Bake for 30-40 minute
4. Transfer the eggplant to a large bowl and cover
5. Let the eggplant sweat and cool down for 10-15 minutes, until the skin peels off easily
6. Trim the stems from the eggplant
7. Remove the skin completely and shred the eggplants with two forks
8. In a bowl, combine the spices and mix well
9. Add the shredded eggplant to a non-stick baking sheet and sprinkle with the spice mix. Mix well
10. Bake for one hour on 180°F
11. Pour the barbecue sauce over the eggplant and toss to coat
12. Bake for 15 minutes more, until all the sauce has been absorbed
13. Serve on top of rice, or on a bun with coleslaw