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Eggplant Dip

2 Round Eggplants or 4 to 5 Long Eggplants
1/4 c. Fresh Italian Parsley Leaves

2/3 c. Island Princess Macadamia Nuts, all-natural, unsalted, chopped
2 cloves Minced Garlic
3 tbs. Freshly Squeezed Lemon Juice
1 1/2 tsp. Salt
1/2 tsp. Freshly Ground Pepper
1/4 c. Extra Virgin Olive Oil
Preheat oven to 375 degrees F
Place the whole eggplants on a baking sheet and roast for about 30 minutes, or until the skin has blackened and the eggplants are very soft that the skin can easily be pierced with a fork. Remove from the oven and let cool.
When completely cooled, peel the skin off and put the eggplant flesh into a blender or food processor.  Add the parsley, chopped Macadamia Nuts, garlic, lemon juice, salt and pepper and process/blend until texture is almost smooth. The final step, while the blender/processor is still running, is to add the olive oil in a thin stream until it is all mixed together evenly.
Serve with your favorite crackers, flat bread pieces or warmed pita bread.
Makes about 3 cups