Ingredients:
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
Directions:
- Preheat broiler. Prick eggplant all over with a fork and rub with ½ tsp of mac oil. Insert garlic cloves into the eggplant
- Place eggplant on a pan in broiler and cook until charred all over and softened, turning often to ensure it cooks evenly.
- 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
- Stir in the tahini, parsley, lemon juice and ½ tbsp of Mac oil. Season to taste with the salt and pepper
- Serve with kale chips
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