Pulled Bbq Aubergine Black Bean Burgers Recipes

Steps:

• Prick the aubergines all over with a fork, then set over a medium gas flame (or on the coals of a barbecue or under the grill) and cook, turning occasionally with tongs, until blackened and collapsing, about 20-25 mins. Transfer to a plate and leave to cool. Peel the skin from the cooled aubergines or scoop out the flesh using a spoon. Try to remove most of the skin, but don't worry if a few flecks remain.
• Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan with the bay leaf and cumin seeds. When they start to sizzle, add the onion and garlic. Fry for about 5 mins until fragrant but not coloured, then stir in the tomato purée and cook it down for a couple of mins.
• Add the tomatoes and dried oregano, and cook for a few mins more until they have collapsed into the sauce. Add the aubergine flesh, chilli powder, chilli flakes and vinegar, and cook, stirring, for 1 min, then tip in the cans of black beans, one drained and one still with its liquid. Squeeze over a little of the lime juice and cook for 5 mins until reduced and bubbling, then transfer to the oven and roast for 15-20 mins until deep, dark and fully reduced.
• Season with more lime juice, if you like, and spoon the aubergine mixture into the warm tortillas with the coriander, crumbled feta, lettuce and pink pickled onions to serve

Steps:

• Preheat the oven to 400°F (200°C).
• Place the eggplant on a non-stick baking sheet and prick all over with a fork. Bake for 20 minutes, until the skin is wrinkled. Reduce the oven temperature to 180°F (80°C).
• Transfer the eggplant to a large bowl and cover. Let cool and sweat for 10-15 minutes, until the skin peels off easily, and they are cool enough to handle.
• Trim the stems from the eggplant and remove the skin completely. Tear the eggplant flesh into thin strips and set aside.
• In a small bowl, combine the cumin, chili powder, garlic powder, paprika, smoked paprika, cayenne, brown sugar, salt, and pepper and mix well.
• Add the eggplant strips to a non-stick baking sheet and sprinkle with the spice mix. Mix well with your hands to coat.
• Bake for 45-50 minutes, until the ends of the eggplant strips start to dry out.
• Increase the oven temperature to 250°F (120°C)
• Pour the barbecue sauce over the eggplant and toss well to coat.
• Bake for 15 minutes more, until the sauce has been absorbed by the eggplant.
• Pile the eggplant on the buns and top with coleslaw, if desired.
• Enjoy!

Steps:

• In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.