Some folks just are not into meat. But they still dig the intense flavors of BBQ. So whether you are hosting a barbecue with a few vegetarians in the mix, or want an alternative, check out my meatless BBQ recipe for flavoring potatoes or eggplant. It comes with a side of bourbon, by the way.

To make the BBQ potatoes or eggplant I duplicated the flavors from the oven-roasted ribs recipe. In essence, a spice blend gets applied to potatoes/eggplant, and the bourbon glaze becomes a dip.

If you like the idea of bourbon in this party mix, then check out the other recipes from my party plan: Alcohol Infusion. There you will find an assortment of recipes all with a spirit as an ingredient.



1 TB annato seeds, crushed in spice grinder
1 TB pink peppercorns, crushed in spice grinder

1/8 tsp cayenne
1/4 CUP chili powder
1 TB onion salt
1 TB cinnamon

Transfer annato seeds and pink peppercorns into a bowl and mix everything together.


2 striped eggplants

bag of baby tricolor potatoes

fresh thyme, for garnish (optional)

Bourbon Glaze (recipe)

Prepare eggplant: cut into 4 equal slices lengthwise. Sprinkle salt on top. In 30 min, blot the liquid from the eggplant with paper towels. Cut into bite size cubes. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Meantime, wash potatoes and cut into bite size pieces. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Place on two separate foil-covered baking pans. Place potatoes on top shelf in oven, the eggplant in the middle. Bake for 20 min, toss with spatula, continue baking for another 10 min. Garnish with thyme while hot. Serve with a glass of toothpicks and Bourbon Glaze (as dip) on the side.

See more intoxicating recipes for alcohol-infused nibbles in 09 Alcohol Infusion