Servings: 4 Prep Time: 2 MINS Cook Time: 15 MINS
1 medium – large eggplant
1 1/2 tbs tahini
1/2 tsp cumin
1/2 lemon
1 large garlic clove
1 tbs hemp oil
Sea salt
Black pepper
Parsley
Toasted hemp seeds
Place the eggplant over a naked flame and cook for 15 minutes turning frequently, until the outside is charred and the inside is soft. Cut the eggplant open and scoop the flesh into a bowl, squeeze in the lemon and crush in the garlic. Add the cumin, hemp oil, tahini and a good pinch each of salt and pepper. Serve topped with hemp seeds, parsley and pomegranate.
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