Infused Eggplant Dip (Baba Ganoush) Recipe with Cannabis Olive Oil

Step 1: Roast the Eggplants

Preheat your oven to 200°C / 400°F (or use an air fryer at the same temperature). Wash the eggplants, then pierce the skin all over with a fork — about 10–12 pokes per eggplant. Skipping this step can cause the eggplant to burst from pressure during cooking. Lightly coat the outside with oil, place on a baking tray or in the air fryer, and roast for 25–40 minutes, flipping halfway through. The eggplant is ready when completely soft and slightly collapsed.

Step 2: Peel, Drain, and Mash

Let the eggplants cool slightly before handling — they are extremely hot inside. Peel the skin away and discard it. Roasted eggplant releases a lot of juice; press gently with a paper towel to absorb the excess liquid before mashing. A watery dip loses flavor and the wrong texture. Mash the flesh with a fork in a large bowl — leave it chunky for a rustic result or blend it smooth for a restaurant-style finish. A food processor also works if you prefer a completely smooth spread.

Step 3: Mix Your Cannabis Eggplant Dip

Add the garlic, tahini, infused olive oil, lemon juice, parsley, cumin, smoked paprika, salt, and pepper to the mashed eggplant bowl. Mix everything thoroughly until the cannabis eggplant dip is uniform and creamy. Taste and adjust — add more lemon for brightness, more tahini for richness, or extra paprika for warmth. The infused oil distributes evenly throughout the dip without changing the preparation steps at all.

Step 4: Garnish and Serve

Transfer the dip to a serving bowl. Finish with a drizzle of olive oil over the top, a sprinkle of smoked paprika, and fresh chopped parsley for color. Serve alongside lavash, pita bread, carrots, cucumbers, or crackers. Letting the dip rest in the fridge for at least one hour after mixing allows the flavors to develop — garlic, lemon, and tahini balance out beautifully after chilling. Stir before serving and re-season if needed.

Baba Ganoush Recipe — Infusion Tips

This baba ganoush recipe is one of the easiest infused dishes to dose because the dip is eaten gradually, not in one go. Unlike brownies or cookies that are consumed as a single portion, this spread is scooped serving by serving with bread or vegetables. That natural pacing makes it forgiving for new edible consumers. Start with a small portion and wait 90 minutes before deciding if you want more. Fordee’s version was very potent — he estimated 800–1,000mg in the full batch — so always calibrate based on your oil’s strength.

Flavor Tips

• Flame-roasting over a gas burner adds authentic smoky depth — use tongs and turn frequently
• Drain roasted eggplant well — excess juice makes the dip thin and bitter
• Add lemon gradually — too much acid can overpower the tahini
• Smoked paprika is optional but adds visual appeal and mild warmth
• Rest the dip in the fridge before serving for the best flavor balance