That Sugar Movement


Pulled Eggplant & BBQ Sauce

  • Pulled Eggplant & BBQ Sauce - Serves Serves: 3-4
  • Pulled Eggplant & BBQ Sauce - Prep Time Prep Time: 20 minutes
  • Pulled Eggplant & BBQ Sauce - Cook Time Cook Time: 90 minutes

This is so delicious we made it three times before remembering to photograph it! You could use this as a taco filling or serve it alongside a protein of choice such as grilled barramundi- yum!


  • 3 - medium eggplant
  • 1tbsp - olive oil
  • 1 - brown onion, roughly chopped
  • 1tsp - cinnamon
  • 1tsp - paprika
  • 1tsp - ground chipotle powder (or use chilli powder)
  • 400g - tin diced tomatoes
  • 1tbsp - tamarind puree
  • 1/4cup - apple cider vinegar
  • watercress and sunflower seeds to garnish


  1. Heat the oven to 200°C.
  2. Put the eggplants on a baking tray and roast for an hour to an hour and a half, depending on their size. They will be ready when it feels like the skin is flaky and pulled away from the flesh inside.
  3. Take out of the oven and cool slightly.
  4. Cut each eggplant in half, scoop out the flesh and drain in a colander while you make the sauce.
  5. Heat the oil in a saucepan and saute the onion over medium heat for 5 minutes until softened.
  6. Add the ground spices and stir for a minute before adding the tomatoes, tamarind and cider vinegar.
  7. Simmer for 5-10 minutes to allow the sauce to reduce and thicken.
  8. Put the eggplant in a small baking dish and toss half the sauce through it.
  9. Return to the oven for 10 minutes before garnishing with watercress, sunflower seeds and serving.

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That Sugar Movement