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Pulled BBQ Eggplant

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Course: Dinner, Lunch
Cook Time: 1 hour 15 minutes
Servings: 6


  • 3 eggplants (halved)
  • 3 Tbsp. olive oil
  • Salt and pepper to taste
  • BBQ sauce of choice


  • Preheat oven to 400°F. Line baking sheet with foil.
  • Drizzle cut side of eggplant with olive oil and sprinkle with salt and pepper. Place cut side down on pan.
  • Roast for about an hour, until skin is soft and starts to shrivel. Cool for 10 – 15 minutes.
  • Remove skin from eggplant, discarding seeds as you work.
  • Place eggplant in a sauté pan. Coat with BBQ sauce and warm through on low heat. If mixture is too watery, continue to cook until liquid reaches desired consistency.


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