| 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 pic each of salt and pepper.
Serve topped with hemp seeds, parsley and pomegranate.
Address : 53 Riversdale Rd, Newtown VIC 3220
Phone : +61 2 6687 1260 - Fax : +61 2 4210 8828 - Email : info@hempfoods.com.au
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