|1 medium - large||eggplant|
|1 1/2 tbs||tahini|
|1 large||garlic clove|
|1 tbs||hemp oil|
|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.