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Vegan BBQ Pulled Eggplant

Vegan BBQ Pulled Eggplant

This Vegan BBQ Pulled Eggplant is incredible! It's easy to make, it's made out of vegetables and spiced like you would a pork. Can be used as taco filling, sandwiches, as side - anything you fancy. It's gluten-free too!
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 2
Calories 203 kcal


  • 3 large eggplants
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 tablespoon coconut sugar can sub for brown sugar
  • 1 teaspoon salt
  • ½ teaspoon chili powder/cayenne
  • 1 cup/225g of vegan gluten-free BBQ sauce


  • Preheat the oven to 400F/200C.
  • Place the eggplants on a non-stick baking sheet and prick all over with a fork. Bake for 20 minutes, until the skin is wrinkled. Reduce the oven temperature to 350F/165C.
  • Transfer the eggplant to a large bowl and cover. Let cool and sweat for 10-15 minutes, until the skin peels off easily, and they are cool enough to handle.
  • Remove the outer skin of the eggplants and start pulling the flesh into long strings.
  • Add the pulled eggplant to a bowl, and add all the spices and seasonings except the bbq sauce.
  • Mix well, then transfer the pulled eggplant to the baking sheets and bake for 25 minutes.
  • Once baked, take out the oven, and drizzle the BBQ sauce on top. Mix well. Return in the oven and bake for another 5 minutes.
  • Serve and enjoy!


Nutrition is based on pulled eggplant only, not with the desired way of serving it with.


Serving: 1servingSugar: 27.5gFiber: 8.8gCalories: 203kcalFat: 3.3gProtein: 4.5gCarbohydrates: 40.2g
Keyword 'pulled pork', BBQ, dairyfree, easytomake, eggfree, eggplant, healthy, soyfree, Sticky, vegan, vegetables
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