Cannabis-pomegranate emulsion with stuffed eggplants


This Mediterranean-inspired roasted and stuffed eggplants with cannabis and pomegranate emulsion is a dish that runs the gamut of textures and flavours including silky eggplants, spicy-sticky chicken, creamy-garlicky Tzatziki, herbaceous cilantro, snappy pomegranate seeds, and sweet and sour Canna-Pome vinaigrette.

Cannabis dosingstart slow and go low while experimenting


For adults only. Gluten-free.

Active 45 min; Total 55 min; Serves 4. Sides; pita/gluten-free bread.

Roasted Eggplants

2 large eggplants, halved lengthwise

Roast in the oven at 400 degrees for 30 minutes or until soft, remove and set aside to cool. Once cool, gently scrape out the cooked flesh, without breaking the skins (discard excess seeds), and whip with a fork until smooth.

Spicy-sticky Chicken Filling

4 servings chicken breast, hand-chopped to tartare-sized cubes

¼ cup Greek olive oil

1 tablespoon butter

1 medium onion, mince

2 cloves garlic, minced

2 Thai chilies, minced

1 teaspoon tomato paste, plus 2 tablespoons water

Heat the fats over medium heat and sweat the onions until crispy, add the chilies and garlic and stir-fry. Toss in the chopped chicken and continue to stir fry until brown. Now add the tomato paste, mix and cook until a bit sticky. Stir in the water, cover the pan and let it reduce to sticky again. Remove from the heat and divide into 4 equal servings.

Canna-Pome Vinaigrette

4 teaspoons pomegranate concentrate

6 teaspoons Apothecary Cannabis-Infused Organic Olive oil

Emulsify the pomegranate concentrate and cannabis oil, set aside.

1 teaspoon Cannabis Indica Hybrid = 10mg *THCA (1.5 tsps. equals 15mg *THCA per serving)

(*THCA is a non-psychoactive cannabinoid found in raw and live cannabis)

 The Toppings

8 teaspoons Tzatziki

4 tablespoons chopped cilantro

4 teaspoons pomegranate seeds


Plate the four eggplant shells, fill with one serving each of whipped eggplants, and one serving each of the spicy chicken. Sprinkle generously with chopped cilantro, top each stuffed eggplant with three dollops of Tzatziki. Carefully drizzle one serving each of the Canna-Pome vinaigrette along the top of each stuffed eggplant. Scatter one teaspoon pomegranate seeds over each plate. Serve immediately with warmed pita, or gluten-free bread to mop up any canna-pome drippings.

Test guests:

1 – 65 years old male (CEO), 205 pounds.

Result: complete mellow feeling, opted out of Friday-night drinks. Lethargic Saturday.

2 – 57 years old male (PR Company Owner), 165 pounds.

Result: Mellow and slept well, woke up relaxed

3 – 32 years old male (Perfumer), 180 pounds.

Result: Very relaxed but no other visible signs/feelings of change.

4 – 49 years old female (Journalist), 145 pounds.

Result: Decided not to partake, enjoyed the meal sans Canna-Pome vinaigrette.

Samantha McLeod

Vancouver based food and travel writer.