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Order House of Kabob’s Persian Eggplant

Change up your dips and order the Persian eggplant.


There is nothing quite like House of Kabob’s Persian eggplant. Superficially, it resembles baba ganoush, that Middle Eastern staple made with eggplant, garlic, and tahini. But this dish, a room temperature fry-up garnished with pickles and a sprinkle of lemony sumac and served with a basket of warm pita, has an unusual secret ingredient: beaten eggs, added at the last minute. The eggs give the dish a distinctive custardy richness.

House of Kabob has something else going for it: the spot-on, mostly Lebanese cuisine is executed by Carlos Ramos, a Salvadoran chef. The manager told us that recently, a put-together Lebanese professional from Los Angeles, where it is common knowledge that much of the Middle Eastern restaurant fare is expertly prepared by Salvadorans and Mexicans, sat down at a table and demanded to know where the chef was from.


She hesitated for a second. “Actually, he’s from El Salvador.”

“Perfect,” the customer said, and began ordering.

2246 S. Colorado Blvd., 303-756-0744

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