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.