This vegan version of a classic BBQ dish is just as satisfying and flavorful as the original. The shredded eggplant has a meaty texture that pairs perfectly with the tangy BBQ sauce.

Quick Info

⏱️ 115 min • 🍽️ 6 servings • ⭐ 78%

Nutrition

408 cal • 10g protein • 84g carbs • 4g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [Sides] • [Under 1 Hour]

Ingredients

• 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
• 1½ cups vegetarian barbecue sauce
• 6 buns
• Coleslaw, for serving (optional)

Instructions Preview

1. Preheat the oven to 400°F (200°C).
2. Place the eggplant on a non-stick baking s…
3. Transfer the eggplant to a large bowl and …

…and 9 more steps

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Recipe by: Gwenaelle Le Cochennec • From: Tasty: Tasty Vegetarian