Free standard shipping over 80 € / 80£ / 150$

Marjoram Baba Ganoush




Ηands on

The main difference between the Greek and Levantine eggplant salads is Tahini, which is used only in the Baba Ganoush. Ideally, you’d like your eggplants grilled on fire in both versions until the skin turns black. Charring is the secret of the smoky flavor, and if barbeque is not an option, there are ways to achieve similar results. The first is here; you can find the second in Christina’s recipe below, where our Chili Flakes add a smoky feel to simple oven-roasted eggplants. 

Complete with a scatter of freshly crushed Marjoram leaves and a few glugs of good olive oil. This dip keeps well in the fridge for 3-4 days. It’s a good idea to have some nice bread for dipping. We served ours with a gorgeous Lagana bread from Black Salami.


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.



3 large eggplants
3 cloves of garlic
1 lemon
4 tbsp tahini
3 tbsp olive oil
1/2 tsp salt
1 tsp Smoked Chili Flakes
1/2 tsp Marjoram



You’re gonna love
our monthly newsletter

Subscribe now!