INGREDIENTS
- 1 medium to large eggplant
- 1 1/2 tablespoons tahini
- 1/2 teaspoon cumin
- 1/2 lemon
- 1 large garlic clove
- 1 tablespoon hemp oil
- Sea salt
- Black pepper
- Parsley
- Toasted Hemp Seeds
METHOD
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 pic each of salt and pepper.
Serve topped with hemp seeds, parsley and pomegranate.
