04 Pulled Eggplant & BBQ Sauce-1

This is so delicious we made it three times before remembering to photograph it! You could use this as a taco filling or serve on its own alongside a crunchy green salad. You will have some sauce leftover which will freeze well.

Serves 2-3


  • 3 - medium eggplant
  • 1 - brown onion, roughly chopped
  • 400g - tin diced tomatoes
  • 1tsp - cinnamon
  • 1tsp - paprika
  • 1tsp - ground chipotle powder (or use chilli powder)
  • 1tbsp - tamarind puree
  • 0.25cup - apple cider vinegar
  • watercress and sunflower seeds for a garnish


  1. Heat the oven to 200 degrees Celsius.
  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. In a saucepan, fry the onion over medium heat for 5 minutes until they start to colour and soften.
  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