Cannabis Baba Ganoush

Ingredients

• 2 piece 2 piece Large eggplants (about 1.3 lbs / 600g)
• 3 tbsp 3 tbsp Cannabis-infused olive oil
• 2 tbsp 2 tbsp Tahini (sesame paste)
• 2 cloves 2 cloves Garlic (minced)
• 3 tbsp 3 tbsp Lemon juice (fresh)
• 1 tsp 1 tsp Salt
• 0.5 tsp 0.5 tsp Cumin
• 1 pinch 1 pinch Smoked paprika
• 1 tbsp 1 tbsp Pomegranate seeds (for garnish)
• 2 tbsp 2 tbsp Parsley (chopped)
• 1 tbsp 1 tbsp Regular olive oil (for drizzling)

Instructions

1. 1
   Roast eggplants directly over a gas flame or under the broiler — until skin is black and shriveled. 15–20 minutes.
2. 2
   Place in a bowl, cover with a plate. Steam for 10 minutes.
3. 3
   Peel off skin (becomes easy when steamed). Squeeze out flesh — removes bitterness.
4. 4
   Roughly chop or crush flesh with a fork — no smooth paste!
5. 5
   Stir in tahini, garlic, lemon juice, cumin, and salt.
6. 6
   Stir in cannabis-infused olive oil. Taste and adjust.
7. 7
   Mound onto a plate, use a spoon to create an indent.
8. 8
   Drizzle with regular olive oil, garnish with pomegranate seeds, parsley, and paprika.

Pro Tips

• Roasting directly over flame gives the characteristic smoky flavor — oven works but is less intense.
• Never heat cannabis-infused olive oil — stir it in cold as a dressing.
• Baba ganoush needs texture — no food processor, only fork and knife.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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