AuthorInfusedEatsGanja Ghanoush is a variation of traditional Baba Ghanoush using homemade cannabis infused Tahini paste and roasted eggplant.
Grind cannabis flowers, or crumble rosin chips, into oven safe dish. Cover with foil and decarb in oven set at 250° F for 25 mins.
Combine decarbed cannabis and oil into same dish. Re-cover with foil and back into oven still set at 250° F for 2 hours to infuse thc into the oil.
Remove from oven and strain through fine mesh filter, set infused oil aside, discard remaining cannabis.
Toast sesame seeds in oven set at 350° F for 5 - 10 minutes until they smell like popcorn and are medium brown. (They will burn quickly so watch closely)
Combine toasted sesame seeds and half of the infused oil into hopper of food processor. Pulse to combine into crumbly mixture.
Add oil and pulse a little at a time until you have a smooth paste. You should have about 1 tablespoon of oil remaining.
Remove stem end and split eggplant(s) in half. Place on a lightly oiled baking dish with skin side down.
Roast in oven set at 400° F for about an hour. Remove from oven and flip the eggplant. Return to oven and continue roasting until skin of the eggplant is crispy and moisture is running out heavily.
Remove from oven and scrape from dish with spatula. Place skin side down in a large bowl to cool.
Chop the garlic coarsely. Remove the skins from the eggplant.
In large mixing bowl (or food processor) combine eggplant, salt, red pepper, garlic, lemon juice and tahini paste.
Mix into all ingredients are blended to your preferred smoothness.
Transfer to a serving dish, smooth the top but leave a shallow indentation in the center. Cover lightly and chill in refrigerator for at least 2 hours.
Combine the remaining infused light oil with equal part extra virgin olive oil. After fully chilled serve Ganga Ganoush with oil drizzled over the top and garnished with red pepper/ parsley flakes.
Delicious served cold with warm pita bread or chip.
Ingredients
Directions
Grind cannabis flowers, or crumble rosin chips, into oven safe dish. Cover with foil and decarb in oven set at 250° F for 25 mins.
Combine decarbed cannabis and oil into same dish. Re-cover with foil and back into oven still set at 250° F for 2 hours to infuse thc into the oil.
Remove from oven and strain through fine mesh filter, set infused oil aside, discard remaining cannabis.
Toast sesame seeds in oven set at 350° F for 5 - 10 minutes until they smell like popcorn and are medium brown. (They will burn quickly so watch closely)
Combine toasted sesame seeds and half of the infused oil into hopper of food processor. Pulse to combine into crumbly mixture.
Add oil and pulse a little at a time until you have a smooth paste. You should have about 1 tablespoon of oil remaining.
Remove stem end and split eggplant(s) in half. Place on a lightly oiled baking dish with skin side down.
Roast in oven set at 400° F for about an hour. Remove from oven and flip the eggplant. Return to oven and continue roasting until skin of the eggplant is crispy and moisture is running out heavily.
Remove from oven and scrape from dish with spatula. Place skin side down in a large bowl to cool.
Chop the garlic coarsely. Remove the skins from the eggplant.
In large mixing bowl (or food processor) combine eggplant, salt, red pepper, garlic, lemon juice and tahini paste.
Mix into all ingredients are blended to your preferred smoothness.
Transfer to a serving dish, smooth the top but leave a shallow indentation in the center. Cover lightly and chill in refrigerator for at least 2 hours.
Combine the remaining infused light oil with equal part extra virgin olive oil. After fully chilled serve Ganga Ganoush with oil drizzled over the top and garnished with red pepper/ parsley flakes.
Delicious served cold with warm pita bread or chip.