Ascendancy Kitchen · appetizer

CBD Eggplant Dip

Name: CBD Eggplant Dip
Prep time: 5 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil for brushing grill grate, or as needed; 1 medium eggplant washed and forked to vent; 1 tbsp tahini taste; 1 tsp harissa; Juice of 1/2 lemon, plus more to taste; 1 tsp honey; 1 Tbsp extra virgin olive oil, plus more for drizzling; 20 mg fu

Servings4

Prep5 min

Total1 hr

Use your own infusion

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Ingredients

What you’ll need

1 tbsp olive oil for brushing grill grate, or as needed1 medium eggplant washed and forked to vent1 tbsp tahini taste1 tsp harissaJuice of 1/2 lemon, plus more to taste1 tsp honey1 Tbsp extra virgin olive oil, plus more for drizzling20 mg fu

Method

Make the recipe

25 min

Heat a gas or electric grill to medium heat and generously brush the cooking grate with oil. Put the whole eggplants on the grill, and close the lid. Grill, giving a quarter turn every 5 minutes, until the eggplant is very tender inside, collapsing, and completely charred on all four sides, about 25 minutes.

30 min

Remove from the grill and set aside to rest, about 30 minutes. Note: The grilled eggplant is very fragile and should be handled very gently. When cool enough to handle, using a sharp knife, carefully slice the eggplant open and scoop out the flesh. Spoon the flesh into a decorative bowl and coarsely mash with a fork.

Add the tahini, harissa, lemon juice, honey, olive oil, and CBD oil, stirring until well combined. Season with salt and pepper to taste. Adjust seasonings with tahini and lemon juice, if desired. Drizzle top with olive oil. Scatter with shallot and tomatoes over top. Garnish with mint, basil, and oregano.

To serve: spread the mixture onto bread, pita chips, or crackers, or make the ultimate crudite platter.

Source: Ascendancy Strains recipe archive