Lebanese Baba Ghanoush

In Newsletter Content by Brandon St. Clair

This is a recipe given to us by Bobby Sabeh in our Personal Lines department. This is a recipe his grandmother would make when he was a child. After his grandmother passed away, his mom continued on the tradition of cooking her Lebanese recipes for him to enjoy. This one in particular is his favorite.


  • 1 Large Eggplant
  • ¼ cup tahini sauce
  • 4 tablespoons lemon juice
  • 3 garlic cloves
  • ¼ teaspoon salt
  • Olive oil, parsley & pomegranate for garnish


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wrap eggplant in aluminum foil and roast for 45 to 60 minutes until the eggplant is soft when poked with a knife. Unwrap the eggplant and allow it to cool for 10 minutes.
  3. Once the eggplant is cool to the touch, cut off the top and peel off the skin and discard, keeping only the flesh of the eggplant.
  4. Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Blend for 1 minute until the mixture becomes creamy.
  5. Garnish with olive oil, parsley and pomegranate.
  6. Enjoy the delicious dip with fresh veggies or toasted pita bread!