Preheat the oven to 450°F
Place the eggplant on a non-stick baking sheet and prick all over
Bake for 30-40 minute
Transfer the eggplant to a large bowl and cover
Let the eggplant sweat and cool down for 10-15 minutes, until the skin peels off easily
Trim the stems from the eggplant
Remove the skin completely and shred the eggplants with two forks
In a bowl, combine the spices and mix well
Add the shredded eggplant to a non-stick baking sheet and sprinkle with the spice mix. Mix well
Bake for one hour on 180°F
Pour the barbecue sauce over the eggplant and toss to coat
Bake for 15 minutes more, until all the sauce has been absorbed
Serve on top of rice, or on a bun with coleslaw
0 servings
