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.
- 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
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.