CBD Recipe: Grilled Smokey Eggplant Dip
From Tracey Medeiros’ new cookbook, The Art of Cooking with Cannabis
By Jessi Cape,
1:43PM, Wed. Jun. 9, 2021
From Skyhorse Publishing, The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America – the fifth cookbook by author Tracey Medeiros – features 125 dishes from organic farmers and award-winning chefs.
Hailing from Vermont, the first state to legalize marijuana legislatively, Medeiros is well-versed in the farming and food communities, and in this Spring 2021 release, she combines her knowledge and deft writing skills to share the wonders of the cannabis plant.
The informative book boasts gorgeous food photography and thorough cooking notes, and it’s broken into three large chapters: CBD-Cannabidiol, Hemp, and THC-Tetrahydrocannabinol. Each section features profiles of farmers and chefs and soup-to-nuts recipes from the four main regions in the United States (Northeast, Midwest, South, and West) and reads as an accessible resource for professional and home cooks alike. No matter the kitchen skills or cannabis understanding, this book offers something to learn for everyone.
The dedication page speaks volumes: “This book is dedicated to the civil rights and cannabis advocates who are tirelessly working to effect social justice reform and equity into the fabric of the industry.” A portion of the book’s proceeds are pledged to Open for Good, “a campaign to help independent restaurants survive, rebuild, and thrive for the long term.”
Some of the recipes that caught our eye include the cannabis free Indonesian Stew Beef (Rendang) and a recipe for high-tolerance consumers, Slow-Cooker-Style Cannabis-Infused Olive Oil. There’s also Hemp-Infused Chocolate Coconut Bars and Grilled Sea Bass over Tabbouleh with Herb “Pesto,” which would make a lovely three-course meal when paired with the recipe below, Grilled Smokey Eggplant Dip.
Grilled Smokey Eggplant Dip
Excerpted from The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America by Tracey Medeiros (Skyhorse Publishing, May 2021).
Makes about 2 cups
“Gabe Kennedy: ‘My first trip to Israel left me in awe. The commitment to high-quality ingredients and simplicity was especially noticeable when it came to eggplant. The first thing I did when I returned to the United States was cook an eggplant. Upstate, next to a fire, I tossed it to the side, on the coals, and let it blacken. When I cut it open, I discovered sweet and tender, smokey flesh. I dressed it with my memories of the trip – tahini for fat and harissa for heat and then smashed it all up. Topping it with in-season tomatoes, some onions for bite, and fresh herbs from the garden was all that it needed. This is an elegant dish with a playful preparation.’”
1 Tbsp olive oil for brushing grill grate, or as needed
1 medium eggplant (about 1.25 pounds), washed and pricked a few times with a fork to vent
1 Tbsp tahini paste, plus more to taste
1 tsp harissa
Juice of ½ lemon, plus more to taste
1 tsp honey
1 Tbsp extra virgin olive oil, plus more for drizzling
20 mg full-spectrum CBD oil, “preferably Plant People”
Salt and freshly ground black pepper
½ shallot, peeled and sliced into paper thin rounds
4 cherry tomatoes, cut in half
1 Tbsp fresh chopped mint leaves, or to taste
1 Tbsp fresh chopped basil leaves, or to taste
1 Tbsp fresh chopped oregano leaves, or to taste
Bread, pita chips, crackers, or assorted vegetables, for serving
1. Heat a gas or electric grill to medium heat and generously brush the cooking grate with oil. Put the whole eggplants on the grill, and close the lid. Grill, giving a quarter turn every 5 minutes, until the eggplant is very tender inside, collapsing, and completely charred on all four sides, about 25 minutes.
2. Remove from the grill and set aside to rest, about 30 minutes. Note: The grilled eggplant is very fragile and should be handled very gently. When cool enough to handle, using a sharp knife, carefully slice the eggplant open and scoop out the flesh. Spoon the flesh into a decorative bowl and coarsely mash with a fork.
3. Add the tahini, harissa, lemon juice, honey, olive oil, and CBD oil, stirring until well combined. Season with salt and pepper to taste. Adjust seasonings with tahini and lemon juice, if desired. Drizzle top with olive oil. Scatter with shallot and tomatoes over top. Garnish with mint, basil, and oregano.
4. To serve: spread the mixture onto bread, pita chips, or crackers, or make the ultimate crudite platter.
Harissa is a North African chile paste available at some specialty supermarkets, grocery stores, and co-ops.
Tahini is a paste made from sesame seeds, which you can find at some specialty supermarkets, grocery stores, and co-ops.
If you don’t own a grill, you can roast the eggplant in the oven. Lightly grease a baking sheet and set aside. Arrange a rack in the middle of the oven. Preheat to 400*F. Place the eggplant on the prepared baking sheet. Roast, turning every 7 minutes, until the eggplant is very tender and collapsing, about 30 minutes, depending on the size of the eggplant.
Sign up for the Chronicle Cooking newsletter
If you want to submit a recipe, send it to firstname.lastname@example.org