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