Smoky, Spicy Pulled Eggplant

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An excellent vegetarian alternative to an American Barbecue-style dinner. The meatiness of the eggplants emulates pulled beef or pork so well and make such great flavour carriers. This flavour paste for this has a great combination of salty, smoky, sweet, and hot, with the addition of our Smoked Salt & Chilli Seasoning for an extra flavour hit and kick.

Serve this great dish in buns for amazing burgers, tortillas for some quick tacos, or just alongside some fresh slaw and roasted spuds!

Spices used in this recipe

  • Smoked Salt & Chilli Seasoning – Med

    Product description

    Smoked chilli seasoning is definitely a salt that is big on flavour. It has just the right amount of heat and smokey tones to get most barbecue fanatics excited. The combination of kosher style salt, chilli, garlic and pepper which is then smoked with oak wood adds a real burst of umami flavour and can be added to any dish where you want a greater flavour. We use kosher style salt because it is better at carrying these strong flavours than regular sea salt.

    SKU: B00971


  1. Preheat your oven to 200c degrees. Place your whole eggplants on a lined baking tray and prick all over with a fork. Bake for 20 minutes, until the skin is super wrinkled and they become much softer. Reduce your oven temperature to 80c degrees.

    Transfer your eggplants to a large bowl and cover tightly with glad wrap, allowing them to sweat for about 10-15 minutes – this process will help to peel the skin off super easily.

  2. When cool, peel the skin completely off your eggplants and trim their stems. Tear the flesh into thick strips and set aside.

    In a bowl, combine your smoked salt seasoning, soy sauce, balsamic, brown sugar, and hot sauce. Add your eggplant strips to a lined baking sheet and add your flavour paste, tossing through to ensure it’s all coated. Back for 45-50 minutes, until the eggplant ends start to dry out.

  3. Increase the oven temperature to 120c degrees. Pour the BBQ sauce over the eggplant and toss to coat. Bake in the oven for a further 15 mins, until the eggplant strips have soaked up all the sauce.

    Serve with your favourite sides and enjoy!

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