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Melitzanosalata Recipe

Arthur Bovino


Mele Kalikimaka is the thing to say on a bright Hawaiian Christmas Day. Melitzanosalata is a Greek eggplant dip to make on any day, bright or not. It's a really easy, zippy, quick dip — you can have it ready pretty quickly. You just need to account for the 45 minutes it takes to cook the eggplant.

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  • 2 eggplants, cut in half lengthwise
  • 8 garlic cloves
  • 3 tablespoons fresh parsley
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 6 tablespoons of white wine vinegar
  • 2 tomatoes, chopped
  • Pepper


Preheat oven to 375 degrees. Bake the eggplants on a sheet tray or baking pan for about 45 minutes. Remove and peel off the skin (it should come off easily at this point).

Toss garlic, parsley, olive oil, and a teaspoon of salt in the food processor and pulse until it turns into a paste. Add eggplant, vinegar, and chopped tomatoes then pulse until well mixed. Season with pepper and eat with pita chips.