2 medium eggplants
2 tbsp cannabis-infused olive oil
1 tsp olive oil
Salt and pepper, to taste
2 garlic cloves, crushed
1½ tbsp tahini paste
½ lemon, juiced
1 tsp chili powder (optional)
1 tsp ground cumin (optional)
2 tbsp cannabis-infused olive oil oil
Chopped parsley, optional garnish
Toasted pine nuts, optional garnish
Preheat the oven to 400°F.
Halve eggplants lengthwise and score the insides into small squares. Brush with olive oil and season with salt and pepper. Bake for about 20-25 minutes until tender and cooked through.
Once cooled, scoop out the insides of the eggplants into a food processor. Discard the flesh.
Add garlic, tahini, lemon juice, chili, cumin, extra salt and pepper to taste and canna-olive oil. Pulse until everything is incorporated and desired texture is attained.
Serve cold or at room temperature.
Optional garnishes: using the back of a spoon, make a well in the center of the baba ganoush. Drizzle olive oil (cannabis-infused oil can also be used, but be mindful of dosing!) and then top with toasted pine nuts and chopped parsley.