Roast the eggplants

• Place the whole eggplants on a baking tray.
• Roast in the oven until completely soft and the skin is charred.

Peel and tear

• Let the eggplants cool slightly, then peel off the skin.
• Tear the flesh apart with your hands into meaty strands.

Season the eggplant

• Add the cumin, garlic, salt, chilli and paprika to the torn eggplant.
• Toss everything together until evenly coated.

Roast again

• Spread the seasoned eggplant back on the tray.
• Return to the oven until browned and fragrant.

Add the barbecue sauce

• Add the barbecue sauce to the roasted eggplant.
• Combine well and use as a taco filling.