Line a baking sheet with parchment paper and preheat the oven to 180C.

Wash and cut aubergines in half, brush the cut side with olive oil, and sprinkle salt and pepper. Place on the baking sheet cut side down along with the 3 cloves of garlic (no need to peel them) and bake for about 40-45 minutes until the flesh becomes very soft.

Once out of the oven, let cool for a while, and then scoop the aubergine flesh out with a spoon. Place on a sieve and let it drip most of the moisture out.

Put the flesh in a bowl and add the peeled garlic, lemon juice, and olive oil. Mix well with a fork until the mixture becomes pale and more smooth. Mix again with the tahini, salt, smoked chili, and Marjoram.

Serve with olive oil, a pinch of Marjoram, and some nice bread. In the photo above, we served it with Lagana, a typical bread that Greek bakeries make only on Clean Monday. The Black Salami, a favorite bakery in Exarchia, makes Lagana bread every day during the Great Lent.