Prep Time: 10 mins
Total Time: 45 mins
Servings: 8 servings (serving size: about 2 slices)
Ingredients:
- 15g sesame seeds
- 680g eggplant, sliced into rounds
- 30ml olive oil
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- 80g white miso
- 15g grated fresh ginger
- 15ml sesame oil
- 20g honey
- 15ml water
- 10ml rice vinegar
- 5g roasted red chili paste
- 30g chopped fresh scallions
Directions:
1. Toast Sesame Seeds.
- Place sesame seeds in a non-stick skillet over medium-low heat. Cook, stirring occasionally, until fragrant, about 7 to 8 minutes. Set aside.
2. Prepare Eggplant:
- Preheat oven to 230°C.
- Place eggplant slices on a baking sheet lined with parchment paper. Brush both sides of each round with olive oil.
3. Bake:
- Bake until tender, flipping halfway through, about 18 minutes. Let cool on the baking sheet for 10 minutes.
4. Prepare Miso Mixture:
- In a small bowl, whisk together the miso, grated ginger, sesame oil, cannabis oil, honey, water, rice vinegar, and chili paste until smooth.
5. Broil with Miso Mixture:
- Increase oven temperature to broil.
- Spread about 2 teaspoons of the miso mixture on each eggplant round, and broil until fragrant and browned in spots, about 4 minutes.
6. Serve:
- Sprinkle with toasted sesame seeds and chopped scallions.