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Melitzanosalata (Eggplant Dip)

Simple and fancy, this meze is sensational. Enjoy on its own or on the Mediterranean platter of your dreams.
Melitzanosalata (Eggplant Dip)


  • 1 large eggplant, halved
  • 2 cloves garlic, minced or pressed
  • 2 tablespoons vinegar
  • ¼ cup Fancy Peasant GEVOO
  • Salt


  1. Preheat oven to 400°F
  2. Bake your eggplant for 45 minutes (or until it has softened). Let cool.
  3. Using a fork, scrape out the flesh of the eggplant and discard skins. Add the flesh of the eggplant into a mixing bowl with all other ingredients. Stir well into a mash (see photo for consistency).
  4. Serve warm, cold or at room temperature.