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In recent years, plant-based diets have surged in popularity, captivating the attention of food lovers and health enthusiasts alike. As more people seek to reduce their meat consumption for health, environmental, and ethical reasons, the demand for delicious plant-based alternatives has never been higher. Enter the BBQ Eggplant Pulled Sandwiches, a mouthwatering creation that rivals traditional pulled pork sandwiches while delivering an array of flavors and textures. This dish not only satisfies your cravings but also aligns with the growing trend of mindful eating.

Crockpot BBQ Eggplant Pulled Sandwiches

Discover the delicious world of plant-based eating with BBQ Eggplant Pulled Sandwiches! This mouthwatering dish replaces traditional pulled pork with flavor-packed, shredded eggplant, perfectly soaked in smoky barbecue sauce and rich spices. Not only does it satisfy cravings, but it also aligns with mindful eating practices. Ideal for picnics, game days, or family gatherings, this hearty meal is irresistible even to meat-lovers. Experience the joys of tasty, healthy cooking with this unique recipe!
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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 Eggplant: Begin by placing the cubed eggplant in a colander and sprinkle with salt. Let it sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.

    Sauté Vegetables: In a skillet over medium heat, add a little oil and sauté the chopped onion for 5-7 minutes until softened. Add the minced garlic and sauté for another minute until fragrant. Set aside.

      Combine Ingredients: In your Crockpot, combine the sautéed onions and garlic with the eggplant cubes. Pour in the vegetable broth, barbecue sauce, soy sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, ground cumin, and season with salt and pepper. Stir well to combine.

        Cook: Cover the Crockpot and set it to low heat for 6-8 hours or high heat for 3-4 hours. Occasionally, stir once or twice during cooking to ensure even flavor distribution.

          Shred the Eggplant: Once the cooking time is complete, stir the mixture and use a fork or potato masher to shred the eggplant into a pulled texture. If it's too thick, you can add a splash more vegetable broth or barbecue sauce to reach your desired consistency.

            Prepare Sandwiches: Toast the sandwich buns lightly. Pile on a generous serving of the BBQ eggplant mixture onto the bottom half of each bun.

              Add Toppings: If desired, top with coleslaw for an extra crunch and garnish with pickles.

                Serve: Cap each sandwich with the top half of the bun and serve immediately. Enjoy your delicious, plant-based BBQ pulled sandwiches!

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