Cannabis Infused Eggplant Rice Okra


I wish life was all brownies, cookies, and tall cold glasses of kool aid but I'm pretty sure I'd take 30 years off my lifespan if I lived that way. What I really love about this recipe is the warm and earthy combination of the cannabis, roasted eggplant, okra, and brown rice.



This recipe doesn't use cannaoil when roasting the eggplant because the high temperature gives the eggplant that nice caramelization that adds to the flavor profile of the whole meal. Vegans and meat eaters just may come together and bond over this animal product free, nutrition packed, made with love, and cannabis!



I love how this dish looks and smells while gently sautéing until the flavors have the chance to blend together a little bit. I only wish I had added some red or yellow peppers when I was preparing this recipe, I could only imagine how beautifully flagrant this would be had I had those ingredients on hand.





This is a great option for those who are into meal planning or for those who like to make food ahead of time and freeze for later. You can literally start working towards keeping your freezer full of reheat ready edible homemade TV dinners perfect for when you are tired, hungover, not feeling great physically or mentally. Just made sure to keep away from children and properly label all edibles with the date that were made, date packaged, milligram content, cannabis strain used, clear states contains cannabis and that it is not for children.



Prep Time: 10 minutes

Cook Time 2 hours 30 minutes

Serves 2



Ingredients:

  • 1/4 cup oil

  • salt pepper, to taste

  • 1 eggplant, diced into one-inch cubes

  • 2 cups brown rice, cooked

  • 2 tablespoons cannaoil

  • 1 cup okra, sliced



Directions:

  1. Preheat the oven to 450F/240C.

  2. In a medium bowl add the diced eggplant and oil. Coat the eggplant in the oil and season with salt and pepper.

  3. Evenly spread the eggplant out on a sheet pan and bake for 20 minutes. Remove the eggplant from the oven and flip.

  4. Return to the oven and bake for an additional 10 minutes or until the eggplant has caramelized.

  5. In a large skillet or wok over medium low heat add the cannaoil and warm.

  6. Next add the okra and toss to coat.

  7. Add the remaining ingredients to the pan and mix well. Cook for about 8-12 minutes or until the okra is tender.




Infusion Options:

Cannabutter can be substituted for the cannaoil but it will no longer be a vegan meal.

If using cannabis tincture add to the recipe after it has been removed from the heat and blend well.