Eggplant Sliders with Pulled BBQ Jackfruit

I don’t even know what to say, but wow this blew me away! I had a vision and it worked!! This recipe took a lot of work but I had my husband help me bring it to life. If you’re up for the adventure of making this, go for it. Otherwise, I recommend getting some help. Even though it’s a bit of work, it’s so worth it.

You could even start making a couple of the recipes the day before so the task doesn’t seem so big.

Ingredients:

Bbq jackfruit:

2 cans young green jackfruit, drained and rinsed

1 cup bbq sauce

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp sweet paprika

1 tsp oregano

½ tsp black pepper

½ tsp cayenne pepper (optional)

Slaw:

1 cup carrots, shredded

1 cup purple cabbage, shredded

Handful coriander, finely chopped

½ cup cashews

1 clove garlic

½ lemon, juiced

1 sprig rosemary

Other ingredients:

Sweet potato patties

2 large eggplants, cut into 3cm rounds

Cos lettuce

Bbq sauce

Method:

To make the BBQ jackfruit, start by placing the jackfruit in a large bowl, using your fingers to separate the pieces. Add your spices and set aside.

Next, follow the instructions for the sweet potato patties.

While they’re in the oven, make your bbq sauce.

Now start cooking your jackfruit. Put a small pan on medium, add ½ cup water and your jackfruit mixture, place a lid on and cook for 20 minutes, stirring occasionally.

For the slaw, mix in the carrots, purple cabbage, and coriander in a bowl. To make the creamy dressing, add cashews, garlic, lemon and rosemary in a high speed blender and blend until smooth.

Next, place your eggplant rounds on a grill (I used a BBQ) and cook for 10 minutes each side until soft.

To assemble your sliders, grab one eggplant round as your base, start with the slaw, next a lettuce leaf, your sweet potato patty, bbq sauce, bbq jackfruit and top with another eggplant round.

Repeat to your desired amount!