By JJ Virgin

Smoky Baba Ganoush


June 8, 2017

This Middle Eastern favorite makes a delicious dip, savory side, or meatless main. It’s full of fiber, protein, vitamins, and incredible Mediterranean flavors.

  • Yields: 4 Servings


2 (1-pound) eggplants, cut in half and pricked all over with the tip of a sharp knife

3 tbsp tahini

2 tbsp extra-virgin olive oil

2 tbsp lemon juice

2 tsp smoked paprika

½ tsp ground cumin

1 clove garlic

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1 tbsp chopped Italian parsley

2 tbsp organic hemp seeds


1Preheat the oven to 425°F.

2Place the eggplants on a large baking sheet, with the inner side face down. Roast until the eggplant is very soft, 30 to 40 minutes. Then, turn on the broiler, place the eggplant 4 to 5 inches from the heat source, and cook, turning occasionally, until the skin is slightly charred, 7 to 8 minutes. Remove from the oven and let cool for 30 minutes, or until cool enough to handle.

3Scoop out the flesh with a spoon, discarding the skins. Place the eggplant in a mesh sieve or colander and let any excess liquid drain for 20 minutes

4Transfer the eggplant to a food processor and add the tahini, oil, lemon juice, paprika, cumin, garlic, salt, and pepper. Process until the mixture is well combined but not a completely smooth paste.

5Transfer to a serving bowl. Sprinkle fresh parsley and hemp seeds on top. Store in a covered container in the refrigerator for up to 1 week.

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015


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Nutrition Facts

Sugar9g (naturally occurring)
Total Fat16g
Total Carbohydrates17g
Dietary Fiber9g