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.
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.