Cannabis-Infused "Ember & Ash" Charred Eggplant Dip with Pomegranate & Walnuts

Cannabis-Infused "Ember & Ash" Charred Eggplant Dip with Pomegranate & Walnuts

A Note on Dosing: This recipe makes approximately 2 cups of dip, serving 4-6 as a shared starter. We calculate based on a 15% THC flower. You must calculate your own dose based on your cannabis potency. This is a smoky, luxurious, fire-kissed infusion—the cannabis is steeped in warm olive oil that carries the flavor of the flames. Perfect for tearing bread and sharing stories.

Approximate Total Infusion (using 0.7g of 15% THC flower): ~26mg THC in the entire batch. A typical serving is 1/4 cup (~4-6mg). Adjust your cannabis amount for desired potency.

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Step 1: The Cannabis-Infused Smoked Olive Oil

Ingredients:

· 0.7 grams cannabis flower (choose an earthy, peppery strain with Caryophyllene and Myrcene)
· 1/2 cup high-quality extra virgin olive oil
· 1 teaspoon smoked paprika
· 1 strip of lemon zest (no pith)
· 1 small clove garlic, smashed

Decarboxylation Method:

1. Preheat oven to 225°F (107°C).
2. Finely grind cannabis flower and spread on parchment-lined baking sheet.
3. Bake for 35-40 minutes until lightly browned and fragrant. Cool completely.

Infusion Method:

1. In a small saucepan, combine the olive oil, smoked paprika, lemon zest, and smashed garlic.
2. Warm over the lowest possible heat until the oil is fragrant and just warm to the touch. Do not simmer.
3. Remove from heat. Add the decarboxylated cannabis, stirring to submerge.
4. Cover and let steep for 2 hours, maintaining warmth by placing the saucepan in a warm water bath if needed. Keep below 160°F (71°C).
5. Strain through a fine-mesh sieve lined with cheesecloth into a glass jar or measuring cup. Press gently. Discard solids.
6. This is your Cannabis-Infused Smoked Olive Oil. Set aside.

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Step 2: The Charred Eggplant Dip Assembly

Ingredients:

· 2 large globe eggplants (about 2 lbs total)
· 1/4 cup tahini, well stirred
· 3 tablespoons of your Cannabis-Infused Smoked Olive Oil, plus more for drizzling
· 2 tablespoons fresh lemon juice (about 1 lemon)
· 1 small garlic clove, grated on a microplane
· 1 teaspoon sea salt, plus more to taste
· 1/2 teaspoon ground cumin
· 1/4 teaspoon smoked paprika
· 2 tablespoons ice-cold water (optional, for thinning)

For the Garnish:

· 1/4 cup pomegranate arils
· 1/4 cup walnuts, toasted and roughly chopped
· 2 tablespoons fresh parsley, roughly chopped
· 1 tablespoon fresh mint, roughly chopped
· Flaky sea salt
· Remaining Cannabis-Infused Smoked Olive Oil
· Optional: Aleppo pepper flakes or sumac

Equipment:

· Gas stove burner or grill
· Tongs
· Food processor
· Fine-mesh strainer
· Serving bowl

Method:

1. Char the Eggplants (The Fire Ritual):

· If using a gas stove, turn a burner to high. Place the eggplants directly on the grate over the flame.
· Using tongs, turn the eggplants every 2-3 minutes, allowing the skin to blacken, blister, and char on all sides. This takes 10-15 minutes total.
· If you don't have a gas stove, you can achieve this on a hot grill, under a broiler, or even on a campfire. The goal is smoke and char.
· The eggplants will collapse, soften, and weep slightly. This is exactly what you want.

2. Steam & Cool:

· Transfer the charred eggplants to a bowl and cover tightly with plastic wrap. Let them steam for 15 minutes. This loosens the skin and deepens the smoky flavor.
· Once cool enough to handle, peel the eggplants. Discard the blackened skin. Do not rinse them—you want every bit of that smoky flavor.
· Place the eggplant flesh in a fine-mesh strainer set over a bowl. Let drain for 15-20 minutes. Excess water will make your dip thin.

3. Make the Dip:

· Transfer the drained eggplant to a food processor.
· Add the tahini, 3 tablespoons of Cannabis-Infused Smoked Olive Oil, lemon juice, grated garlic, salt, cumin, and smoked paprika.
· Pulse until smooth, scraping down the sides as needed. For a thinner, creamier dip, add ice-cold water 1 tablespoon at a time while the processor is running.
· Taste and adjust seasoning. You may want more salt, more lemon, or more smoke.

4. The Final Flourish:

· Spread the dip onto a wide, shallow plate or bowl, creating swirling peaks and valleys.
· Drizzle generously with the remaining Cannabis-Infused Smoked Olive Oil.
· Scatter pomegranate arils, toasted walnuts, parsley, and mint over the surface.
· Sprinkle with flaky sea salt and Aleppo pepper or sumac, if using.
· Serve with warm pita, flatbread, or raw vegetables for dipping.

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Safety, Sharing & The Experience

CRITICAL NOTES:

⚠️ DECEPTIVELY FAMILIAR: This looks and tastes like an incredible, smoky baba ganoush. It is infused. The cannabis is in the olive oil that coats every bite.
⚠️ LABEL CLEARLY: Mark the dip and any leftover infused oil "CONTAINS CANNABIS - ~4-6mg PER SERVING."
⚠️ COMMUNICATE: "I made this for us. The olive oil is special. Let's share it slowly."
⚠️ START WITH A SPOONFUL: At 4-6mg per serving, this is a gentle, sociable infusion. But wait 60 minutes before going back for more bread.
⚠️ CHILD-SAFE STORAGE: Locked, labeled, out of reach.

The Fire Ritual:

There is something primal about charring vegetables over an open flame. It is one of the oldest cooking methods, and it connects us to the element of fire. The cannabis infusion, carried in warm olive oil, is its own kind of alchemy. Together, they create a dish that feels ancient, elemental, and deeply shared.

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Romantic & Social Presentation:

Bring the whole plate to the table with a basket of warm, torn pita. Set it between you. This is not a course to be plated individually—it is a dip to be shared, bread torn and dragged through the smoky, creamy, jewel-studded landscape.

The pomegranate arils burst like tiny surprises. The walnuts add crunch. The herbs are bright and fresh. And beneath it all, the warm, peppery hum of the cannabis-infused olive oil anchors everything to the present moment.