Roasted Eggplant Dip


½ Eggplant
½ tsp and ½ tbsp macadamia nut oil
2 ½ peeled garlic cloves
¾ tbsp Tahini
¾ tbsp fresh parsley, chopped
½ tbsp fresh lemon juice
Salt and freshly ground black pepper to taste


  1. Preheat broiler. Prick eggplant all over with a fork and rub with ½ tsp of mac oil. Insert garlic cloves into the eggplant
  2. Place eggplant on a pan in broiler and cook until charred all over and softened, turning often to ensure it cooks evenly.
  3. Remove from broiler, peel off skin, cut in half lengthwise, and remove seeds. Chop into a puree or run through a food processor and place into a bowl
  4. Stir in the tahini, parsley, lemon juice and ½ tbsp of Mac oil. Season to taste with the salt and pepper
  5. Serve with kale chips