Whoosh (Baba) Ganoush
Baba ganoush is a Levantine classic, a comforting mash of roasted eggplant, tahini paste and spices. It’s an all-weather treat, perfect for smearing onto summer burgers or produce-stuffed pitas, or for serving up with root veggie slices and a crusty loaf at your next winter gathering.
We recommend making it alongside our roasted eggplant with tahini, multiplying the recipe so you can eat half for dinner, and use the rest for this delicious dip. Maybe the time saved on food prep will elevate your mood, but if that doesn’t do it, the cannabis-infused olive oil likely will. Either way, you’d better believe we named it ‘whoosh’ for a reason.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
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.