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Cannabis Eggplant Pomegranate Melanzane Recipe

Updated: May 23, 2020

Photo by Pixabay Published October 23, 2017 Updated May 13, 2020

Za’atar is a middle eastern spice blend that includes oregano, thyme, cumin, coriander, sesame seeds, salt, and sumac.  It’s not only delicious on eggplant but also on various meats and vegetables.

Prep Time: 20 minutes

Cook Time: 40 minutes

Serves 4

Skill Level: Intermediate


  • 2 large eggplants, sliced

  • 1/3 cup cannaoil

  • 1-1/2 teaspoon lemon thyme leaves, plus a couple of whole sprigs for garnish

  • salt and pepper

  • 1 pomegranate

  • 1 teaspoon za’atar


  • 1/2 cup buttermilk

  • 1/2 cup Greek yogurt

  • 1 1/2 tablespoon cannaoil, plus a drizzle to finish

  • 1 small garlic clove, crushed

  • Salt


  1. Preheat the oven to 200°F.

  2. Place the eggplant slices on a baking sheet and brush them with cannaoil. Continue to brush the eggplant until all of the oil has been absorbed by the flesh.

  3. Sprinkle with the lemon thyme leaves and salt and pepper.

  4. Roast for 35 to 40 minutes or until the flesh is soft and nicely browned.

  5. Remove from the oven and allow to cool down completely.

  6. Cut the pomegranate in half horizontally and cut the seeds out and beat the flesh until all of the seeds fall into the bowl. Sift through the seeds to remove any bits of white skin or membrane. Set to the side.

  7. To make the sauce whisk together the rest of the ingredients. Taste for seasoning then keep cold until needed.

  8. To serve generously spoon the buttermilk sauce over the roasted eggplant slices. Lightly sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme.

  9. Finish with a drizzle of cannaoil.

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