This infused eggplant dip is a simple edible twist on the classic Middle Eastern dish known as baba ganoush. The recipe keeps the traditional preparation — roasted eggplant mashed with tahini, lemon, garlic, and spices — while incorporating infused olive oil for a cannabis version. Even if you have never tried baba ganoush before, thinking of it as a creamy eggplant dip makes it approachable and easy to prepare.
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What Is Baba Ganoush?
Baba ganoush is a Mediterranean and Middle Eastern dip made from roasted eggplant. It has a creamy texture similar to hummus but with a lighter, smoky vegetable flavor.
Many people are unfamiliar with the name, so it’s often easiest to think of it simply as an eggplant dip. This infused eggplant dip keeps the traditional ingredients while allowing infusion through the oil component rather than altering the base recipe.
Traditionally, eggplant is charred over an open flame to create smokiness. In this version, roasting in an oven or air fryer produces a milder flavor while still maintaining the characteristic texture.
Ingredients
- 2 medium eggplants
- Oil for roasting
- 2 teaspoons crushed garlic
- 1/4 cup tahini (4 tablespoons)
- 1/2 cup olive oil (infused olive oil optional)
- Juice of 1 lemon
- 2 tablespoons chopped parsley
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional garnish:
- Olive oil drizzle
- Parsley
- Paprika
Step 1: Roast the Eggplant
Preheat oven or air fryer to 200°C / 400°F.
- Wash the eggplants
- Pierce the skin multiple times with a fork
- Lightly coat with oil
- Roast 25–40 minutes
- Flip halfway through cooking
Piercing prevents pressure buildup while cooking. The eggplant is ready when soft and slightly collapsed.
Step 2: Peel and Drain
Allow the eggplants to cool slightly, then remove the skin.
Roasted eggplant releases liquid. Lightly pressing or patting dry helps prevent a watery dip and improves texture in this infused eggplant dip.
Step 3: Mash the Eggplant
Place the flesh in a bowl and mash using a fork.
You can leave some texture or mash fully smooth depending on preference. Both are common styles of baba ganoush.
Step 4: Mix the Ingredients
Add:
- Garlic
- Tahini
- Infused olive oil
- Lemon juice
- Parsley
- Cumin
- Smoked paprika
- Salt and pepper
Mix thoroughly until creamy. The infused oil distributes evenly, making infusion simple without changing preparation steps.
Step 5: Garnish and Serve
Transfer to a serving bowl and finish with:
- Olive oil drizzle
- Fresh parsley
- Light paprika sprinkle
Serve with pita, flatbread, vegetables, or crackers.
Infusion Notes
The potency of this infused eggplant dip depends entirely on the strength of the infused oil used. Because this dish is eaten gradually rather than in a single portion, it allows controlled consumption compared to many baked edibles.
Always label infused foods clearly and store separately.
Flavor Tips
- Flame-roasted eggplant adds smokiness
- Extra lemon brightens flavor
- More tahini increases richness
- Draining eggplant reduces bitterness
Small adjustments let you customize the dip while preserving the traditional baba ganoush base.
Because this infused eggplant dip is served cold or room temperature, the flavors continue developing after refrigeration. Letting it rest for at least one hour allows the garlic, lemon, and tahini to balance with the roasted eggplant. Stir before serving and adjust salt or lemon if needed, since chilling can slightly mute flavors.
FAQ
Is baba ganoush the same as eggplant dip?
Yes — baba ganoush is the traditional name for a Middle Eastern eggplant dip.
Can I make it without infusion?
Absolutely. Replace infused oil with regular olive oil.
How long does it last?
Stored refrigerated in a sealed container, about 3–4 days.
Can I freeze it?
Freezing changes the texture, so refrigeration is recommended.
References
https://www.cdc.gov/marijuana/
https://www.canada.ca/en/health-canada/services/drugs-medication/cannabis/health-effects.html
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