Pulled Pork
Pulled pork is a shredded pork shoulder with tender and succulent meat, seasoned with BBQ sauce and enjoyed in a sandwich! Discover the recipe.
- Easy
- 10 h 30 min
- Kcal 651
Pulled aubergine
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 50 min
- Serving: 4
- Cost: Low
PRESENTATION
Pulled eggplant—seriously, who would've thought? It’s a game-changer when it comes to a vegan pulled pork sandwich. You get that smoky, tender bite of classic American barbecue. But here's the twist—it's all eggplant. Really! The shredded eggplant mixed with sticky, tangy barbecue sauce makes each bite rich and moist. And you know what? The eggplant totally absorbs those sweet and smoky flavors, giving you that glazed goodness just like traditional pulled pork. For sure.
This dish? Perfect for barbecue lovers looking for a plant-based pulled pork option. Topped with crunchy coleslaw—cabbage and carrots, you know—and served on whole grain bread, it’s hearty with a slightly crispy touch. What's really amazing is how this pulled eggplant sandwich feels like a cookout classic, appealing to everyone. People often tweak toppings and sauces to their liking—some add extra hot sauce for a fiery kick, or maybe try different slaws for more crunch.
Even though the spotlight is on eggplant BBQ, this recipe lets you enjoy those golden, sticky barbecue flavors without any meat. Perfect for summer picnics or weeknight dinners—when you want something filling but lighter than the original. And listen, the smoky sauce with the sweet and savory mix in every bite? It brings people together, whether they eat meat or not. So so good.
You'll notice how the barbecue taste sticks around, but the eggplant pulls everything together in a way that's simple, satisfying, and kinda unexpected. Thing is, it's all about keeping it juicy, fun, and open to whatever twists you want to try—because the best American barbecue always leaves room for a little creativity and personal flair. Whether you're a seasoned barbecue fan or just diving into the plant-based scene, this sandwich offers a great experience pointing out the heart of American culinary traditions with a fresh, veggie-forward approach. No question.
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INGREDIENTS
- For 4 Sandwiches
- Cereal grain buns 4 - with seeds
- Eggplant 2
- Vegan barbecue sauce to taste
- Garlic powder to taste
- Cumin to taste
- Caienna pepper to taste
- Powdered ginger to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the Coleslaw
- Red cabbage 2 ¼ cups (200 g)
- Carrots 2
- Mayonnaise 3 spoonfuls
- For Filling
- Salad 4 leaves
Preparation
How to prepare Pulled aubergine
To make the pulled eggplant, first, place the whole eggplants on a baking sheet lined with parchment paper, pierce them with a fork 1, and bake in a preheated static oven at 480°F for 35-40 minutes. Meanwhile, prepare the sauce: pour the barbecue sauce into a bowl, then add the cumin 2 and garlic powder 3.
Add also the ginger powder 4 and cayenne pepper 5, salt, pepper, and oil 6.
Mix to combine the ingredients 7. When the eggplants are cooked, remove from the oven and peel them with a knife 8. Shred the eggplant flesh using a fork 9.
Add the shredded eggplant to the sauce 10 and mix well 11. Transfer the seasoned eggplant to a non-stick pan and sauté over high heat for about 8 minutes, distributing it evenly with kitchen tongs 12: they should be nicely glazed and toasted.
Finally, prepare the coleslaw: julienne the red cabbage 13 and carrots 14 using a mandoline. Combine the vegetables in a bowl, dress with mayonnaise 15, and mix everything together.
You are ready to assemble the sandwiches: fill the base with coleslaw 16, then top with the shredded eggplant while still hot 17 and a leaf of lettuce 18. You are ready to enjoy the pulled eggplant 18!
Storage
Tip
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