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In recent years, plant-based diets have surged in popularity, driven by a growing awareness of health, environmental sustainability, and animal welfare. With many individuals and families seeking delicious alternatives to meat, the culinary world has responded with a wealth of innovative recipes that showcase the versatility of vegetables. One of the standout creations in this movement is the Divine BBQ Eggplant Pulled Sandwiches, a mouthwatering option that not only satisfies cravings but also delivers on flavor and nutrition.

Crockpot BBQ Eggplant Pulled Sandwiches

Discover the incredible world of plant-based eating with Divine BBQ Eggplant Pulled Sandwiches, a delicious twist on a classic favorite. This recipe showcases eggplant as a meat substitute, delivering hearty flavor and nutrition. With aromatic onions, garlic, and a tangy BBQ sauce, you'll create a savory filling that satisfies anyone's cravings. Perfect for any meal, these sandwiches are ideal for gatherings or casual dinners, providing a wholesome option without compromising taste. Enjoy the rich flavors of this delightful dish while embracing a healthier lifestyle.
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Ingredients
  

2 medium eggplants, peeled and cut into 1-inch cubes

1 large onion, finely chopped

4 cloves garlic, minced

1 cup vegetable broth

1 cup barbecue sauce (homemade or store-bought)

1 tablespoon soy sauce

2 tablespoons apple cider vinegar

1 tablespoon brown sugar

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and pepper, to taste

8 sandwich buns (preferably whole grain or brioche)

Coleslaw (optional, for topping)

Pickles (optional, for garnish)

Instructions
 

Prepare the Eggplant: Start by placing the cubed eggplant in a colander, sprinkling it liberally with salt. Allow it to sit for about 30 minutes; this will help draw out any excess moisture and bitterness. After 30 minutes, rinse the eggplant thoroughly under cold water and pat it dry with paper towels.

    Sauté the Vegetables: Heat a bit of oil in a large skillet over medium heat. Add the finely chopped onion to the pan, cooking for about 5-7 minutes, or until it becomes translucent and softened. Stir in the minced garlic and sauté for an additional 1 minute, until fragrant. Remove the skillet from heat and set aside.

      Combine Ingredients: In a Crockpot, combine the sautéed onion and garlic with the prepared eggplant cubes. Pour in the vegetable broth, barbecue sauce, soy sauce, apple cider vinegar, and add the brown sugar, smoked paprika, chili powder, ground cumin, along with salt and pepper to taste. Stir all ingredients together until they are well combined.

        Cook: Cover the Crockpot and set it to low heat for 6-8 hours or high heat for 3-4 hours. Give it a gentle stir once or twice during cooking to help distribute the flavors evenly.

          Shred the Eggplant: After the cooking time has elapsed, take a moment to stir the mixture. Using a fork or a potato masher, shred the eggplant to create a pulled texture. If the mixture is too thick for your liking, simply add a splash more vegetable broth or barbecue sauce to achieve your desired consistency.

            Prepare the Sandwiches: Lightly toast the sandwich buns until they are just golden. Generously spoon the BBQ eggplant mixture onto the bottom half of each bun, ensuring a hearty serving.

              Add Toppings: For added crunch and flavor, you may pile some coleslaw on top of the eggplant mixture. Garnish with pickles if you're a fan for that extra zing.

                Serve: Top each sandwich with the upper half of the bun and serve immediately while warm. Enjoy your delightful and hearty plant-based BBQ pulled sandwiches!

                  Prep Time, Total Time, Servings: 30 mins | 8 hours | 8 servings