Growing up, Pulled Eggplant Bbq was always the star of the show at our family barbecues. I can still remember the mouthwatering aroma wafting through the air as my grandma would pull the tender, smoky eggplant straight from the grill. The way she effortlessly shredded it into those perfect, stringy strands – it was like watching a culinary magic trick. And once she’d tossed it in her signature tangy-sweet bbq sauce, I could never resist sneaking a few bites straight from the bowl, burning my tongue but not caring one bit.
Pulled Eggplant Bbq was the dish that brought everyone together, no matter if you were a diehard meat-lover or a veggie enthusiast. There was just something so satisfying and comforting about those robust, meaty eggplant “pulled pork” sandwiches, piled high with crunchy coleslaw and dill pickles. To this day, it remains my absolute favorite summer meal, evoking all the nostalgia of those cherished backyard gatherings.
Why This Pulled Eggplant Bbq Recipe Will Become Your Go-To
The Secret Behind Perfect Pulled Eggplant Bbq
What makes this Pulled Eggplant Bbq recipe so special is the unique cooking method that results in the most tender, flavorful “pulled” eggplant you’ve ever tasted. By combining low-and-slow grilling with a perfectly balanced homemade bbq sauce, you’ll end up with an eggplant that’s amazingly meaty in texture, yet still light and fresh. It’s the ultimate vegetarian (or even vegan!) stand-in for traditional pulled pork, with all the smoky, saucy goodness you crave. Trust me, your friends and family will be shocked at how much this Pulled Eggplant Bbq tastes like the real deal.
Essential Ingredients You’ll Need
- Eggplant – Look for large, firm eggplants with a deep purple color and smooth, unblemished skin. You’ll want at least 2-3 lbs to get enough “pulled” eggplant.
- Barbecue Sauce – A sweet and tangy homemade bbq sauce is the key to taking this Pulled Eggplant to new flavor heights. Don’t skimp on the sauce!
- Spices – A blend of smoked paprika, cumin, garlic powder, and a pinch of cayenne pepper adds the perfect savory, smoky seasoning.
- Onion & Garlic – Sautéing onion and garlic in the pan before grilling the eggplant builds an incredible aromatic base.
Step-by-Step Pulled Eggplant Bbq Instructions
Preparing Your Pulled Eggplant Bbq
This Pulled Eggplant Bbq recipe is surprisingly easy to make, with just a handful of simple steps. The total time from start to finish is about 1 hour and 15 minutes, including 45 minutes of hands-off grill time. You’ll need a large grill pan or baking sheet to roast the eggplant, as well as a skillet for sautéing the onions and garlic.
1- Start by preheating your grill or oven to 400°F. Slice the eggplants into 1-inch thick rounds, then generously season both sides with salt and pepper.
2- In a large skillet, sauté the diced onion and minced garlic in a bit of olive oil over medium heat until fragrant and softened, about 5 minutes.
3- Transfer the seasoned eggplant slices to your preheated grill pan or baking sheet. Grill for 20-25 minutes, flipping halfway, until very tender and charred on the edges.
4- Once the grilled eggplant is cool enough to handle, use two forks to shred and “pull” the flesh into long, stringy pieces, discarding any tough skin or seeds.
5- Add the shredded eggplant to the skillet with the sautéed onions and garlic. Pour in the bbq sauce and toss everything together until well combined.
6- Serve the Pulled Eggplant Bbq on toasted buns or slider rolls, topped with creamy coleslaw and dill pickle chips. Enjoy immediately while hot and saucy!
Pro Tips for Success
The key to nailing this Pulled Eggplant Bbq recipe is to not overcrowd the eggplant on the grill – you want plenty of surface area for those delicious charred edges. And be sure to let the grilled eggplant cool for a few minutes before shredding, so the texture holds up perfectly.
Another pro tip is to make the bbq sauce in advance, so all you have to do is toss the shredded eggplant right in. This allows the flavors to meld together beautifully. And don’t be afraid to adjust the sauce to your personal taste preferences – add a bit more vinegar for tang or brown sugar for sweetness.
Serving and Storing Your Pulled Eggplant Bbq
Perfect Pairings for Pulled Eggplant Bbq
Pulled Eggplant Bbq is the ultimate summer cookout or backyard party dish. It pairs amazingly well with classic barbecue sides like creamy coleslaw, baked beans, potato salad, and crisp dill pickles. For drinks, an ice-cold beer or refreshing lemonade are perfect complements.
You can also get creative and serve the Pulled Eggplant Bbq in all sorts of ways – on toasted sandwich buns, stuffed into baked potatoes, or even piled high on a hearty salad. It’s a super versatile recipe that’s sure to please any crowd.
Storage and Make-Ahead Tips
Leftover Pulled Eggplant Bbq will keep well in the fridge for 3-4 days. Simply store it in an airtight container and reheat gently on the stovetop or in the microwave when ready to serve.
This recipe also freezes beautifully! Let the Pulled Eggplant Bbq cool completely, then transfer it to a freezer-safe bag or container. It will stay fresh for up to 3 months. Thaw in the refrigerator overnight before reheating.
For easy meal prep, you can make the bbq sauce and grill the eggplant up to 3 days in advance. Then when you’re ready to serve, just shred the eggplant and toss it with the sauce.
Variations and Dietary Adaptations for Pulled Eggplant Bbq
Creative Pulled Eggplant Bbq Variations
Looking to switch up the flavors of your Pulled Eggplant Bbq? Try using a different style of bbq sauce, like a spicy chipotle version or a tangy Carolina-style. You could also experiment with adding other veggies like shredded carrots or diced bell peppers.
For a more Mediterranean twist, swap the bbq sauce for a zesty olive oil and lemon dressing, then serve the Pulled Eggplant on pita bread or over a salad with feta, olives, and fresh herbs.
And don’t be afraid to get creative with your toppings! Crispy onion strings, pickled red onions, or even a sprinkle of crumbled feta or queso fresco would all make delicious additions.
Making Pulled Eggplant Bbq Diet-Friendly
This Pulled Eggplant Bbq recipe is naturally gluten-free, and you can easily make it vegan by using a plant-based bbq sauce. For a low-carb version, skip the sandwich buns and serve the Pulled Eggplant over cauliflower rice or zucchini noodles instead.
If you’re watching your sodium intake, go for a low-sodium bbq sauce and use less salt when seasoning the eggplant. And for a nut-free option, replace any toasted nuts or seeds with sunflower seeds or pepitas.
No matter your dietary needs, this versatile Pulled Eggplant Bbq recipe can be easily adapted to suit your lifestyle. The flavorful, mouthwatering results will keep you coming back for more, time and time again.
Frequently Asked Questions
Q: Can I use a different type of eggplant besides the traditional globe variety?
A: Absolutely! While globe eggplants work great for this recipe, you can also use slender Japanese or Chinese eggplants. These tend to have a more delicate skin and fewer seeds, which can make the “pulled” texture even more authentic.
Q: How do I know when the eggplant is fully cooked and ready to shred?
A: The eggplant slices should be very tender when pierced with a fork, with plenty of charred, caramelized edges. You want the flesh to be soft enough to easily “pull” apart into long, stringy pieces.
Q: Can I make the Pulled Eggplant Bbq ahead of time?
A: Yes, this recipe reheats beautifully. You can make the Pulled Eggplant Bbq up to 3-4 days in advance and store it in the fridge. Just reheat it gently on the stovetop or in the microwave when ready to serve.
Q: How much does this recipe make?
A: This Pulled Eggplant Bbq recipe will yield about 4-6 servings, depending on how you plan to serve it. If making sandwiches, you’ll get 4-6 hearty pulled eggplant sandwiches. For a main dish, it should feed 4-6 people, and as a topping or side dish, it will serve 6-8.
Q: What if my Pulled Eggplant Bbq turns out a bit watery?
A: If you find the texture is a bit too loose after shredding the grilled eggplant, simply continue to cook it down in the skillet with the bbq sauce, stirring frequently, until some of the excess moisture has evaporated and you’ve achieved your desired consistency.
Pulled Eggplant BBQ
- Total Time: 40
- Yield: 4
- Diet: Vegetarian
Description
Dive into this mouthwatering meatless masterpiece that delivers all the flavor of traditional BBQ without the meat! Tender, shredded eggplant is tossed in a rich, smoky BBQ sauce for a satisfying and protein-packed vegetarian main dish.
Ingredients
– 2 large eggplants, peeled and cut into 1-inch cubes
– 1 cup barbecue sauce
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
Instructions
1. – Preheat oven to 400°F. Toss the cubed eggplant with olive oil, smoked paprika, garlic powder, onion powder, and cayenne. Season with salt and pepper.
2. – Spread the eggplant on a baking sheet and roast for 25-30 minutes, stirring halfway, until very tender.
3. – Remove the eggplant from the oven and transfer to a large bowl. Use a fork or potato masher to shred the eggplant into a pulled, stringy texture.
4. – Add the barbecue sauce and stir until the eggplant is evenly coated.
5. – Serve the Pulled Eggplant BBQ on buns, over mashed potatoes, or as a meatless main dish with your favorite sides.
Notes
– For a spicier version, increase the amount of cayenne pepper.
– Feel free to use your favorite store-bought or homemade barbecue sauce.
– This recipe makes excellent leftovers – the flavors only get better over time.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Conclusion
There’s just something so satisfying and comforting about digging into a big, saucy pile of Pulled Eggplant Bbq. The rich, smoky eggplant “meat” paired with that tangy-sweet homemade bbq sauce is an absolute flavor explosion.
This recipe is the perfect summer cookout or backyard party dish, sure to please even the most dedicated carnivores in your life. With its simple prep and hands-off cooking method, it’s also an easy weeknight meal that the whole family will love.
So what are you waiting for? Fire up that grill and get ready to wow your friends and family with the best Pulled Eggplant Bbq they’ve ever tasted. I can’t wait to hear how much you all enjoy this recipe – be sure to leave a comment and let me know!
