Roasted eggplant is a simple pleasure all on its own, a satisfying vegetarian dish that works equally well as a side or main. Here, we offer four ways to serve up this versatile and healthful dish, with inspiration and flavours from across the globe, including the Middle East, Japan and India, all united with a global cannabis twist.
Contrast roasted eggplant's deep meaty undertones with the refreshing zest of a quick mint raita and a sweet and colourful burst of pomegranate seeds.
Classic Levantine flavours of sesame-rich tahini and parsley mingle with Indian-spiced roasted chickpeas, all sealed with with a savoury kiss of cannabis.
Set off an umami flavour bomb by glazing roasted eggplant with a cannabis-infused miso dengaku, a Hempster spin on the beloved Japanese sauce.
Let's face it, you probably won't have leftovers. But next time, try doubling your roasted eggplant to use in this classic baba ganoush (infused, of course).
The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis
. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!