Roasted Eggplant with Cannabis-Infused Tahini

There’s something magical about eggplant with its burnished purple skin and surprisingly meaty, satisfying flesh. But why stop at simple magic when you can achieve wizardry?

Here, we roast eggplant to perfection, then smother it in cannabis-infused tahini and spiced canna-chickpeas for an altogether out-of-this world dish. Serve it as a side or a vegetarian main, and prepare to make this one again and again.

Recipe by Chef Ronnie Fishman, words by Devon Scoble.

5 min
20 - 25 min


1 large eggplant

1 tbsp olive oil

salt and pepper, to taste

cannabis-infused tahini, to taste

spiced canna-chickpeas, to taste

1/2 cup fresh Italian parsley, roughly chopped


Preheat the oven to 400°F.

Cut eggplant in half lengthwise.

Score the inside of the eggplant into small squares.

Brush both sides with olive oil and season with salt and pepper.

Bake for about 20-25 minutes, until tender and cooked through.

Top with cannabis-infused tahini, spiced canna-chickpeas and fresh parsley.

Note: you can use any type of eggplant for this recipe, but you may need to adjust the cooking time.

Note: 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!
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