Melitzanosalata with Miso, Tahini, and Petimezi

Name: Melitzanosalata with Miso, Tahini, and Petimezi
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Ingredients: 3 large eggplants; ½ cup tahini (preferably from unhulled sesame seeds); 1 tablespoon white or red miso paste; 2 to 8 tablespoons extra-virgin Greek olive oil; 2 tablespoons strained fresh lemon juice; 1 tablespoon balsamic vinegar; 1 tablespoon grape molasses (petimezi, or more as desired); Salt (to taste)

This Melitzanosalata with Miso, Tahini, and Petimezi is a modern interpretation of a beloved Greek classic—one that speaks to the evolving, inclusive nature of Mediterranean hospitality. Featured in My Greek Table Season 5: Flavors of Longevity, episode Hospitality on the Plate, it reflects how food cultures grow richer when ideas are exchanged across tables and borders. Smoky roasted eggplant is blended with tahini, grape molasses, and miso for deep umami and silkiness, creating a plant-based meze meant to be shared. Served with bread, crudités, or pita triangles, this dish underscores a key lesson of longevity: meals nourish us most when they invite conversation, curiosity, and togetherness.

RATING

CUPS

PREP TIME

10 min

COOK TIME

40 min

Chilling

10 min

TIME

60 min

RECIPES

Meze / Starters

Season #5

Vegetables

Print Recipe

Ingredients

3 large eggplants
½ cup tahini preferably from unhulled sesame seeds
1 tablespoon white or red miso paste
2 to 8 tablespoons extra-virgin Greek olive oil
2 tablespoons strained fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon grape molasses petimezi, or more as desired
Salt to taste

Instructions

Preheat the broiler to high. Line a rimmed baking sheet with aluminum foil.
Pierce the eggplants all over with a fork and place on the prepared baking sheet. Broil for 35–45 minutes, turning several times with tongs, until blistered and very soft. Remove and let cool for 10 minutes.
Cut the eggplants in half lengthwise and scoop out the flesh into a food processor. Add the tahini and miso and pulse to combine. Add 2 tablespoons olive oil, lemon juice, balsamic vinegar, and petimezi. Process until smooth and creamy, adding more olive oil as needed. Season with salt.
Transfer to a bowl, cover, and refrigerate for at least 30 minutes before serving.
Serve with bread sticks, crudités, or pita triangles.

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Notes

Nutrition & Tips
• Plant-based richness: Tahini and olive oil provide healthy fats that support satiety and heart health.
• Hospitality note: Meze like this are meant to anchor the table—shared, revisited, and discussed.
• Flavor tip: The miso adds umami without overpowering the eggplant’s smokiness.
• Make-ahead: Keeps well refrigerated for several days.

If you like this recipe, you will love these three dishes, too:
• Classic Melitzanosalata with Capers and Onions
• Mediterranean Warm Grilled Vegetable Salad
• Taramosalata with Tomato Paste