The finished spicy eggplant dip. Photo:

This lighter version of a typical baba ghanoush has a kick all its own from jalapeños. Serve with vegetables, gluten-free chips, or use as a sandwich spread. This recipe makes about two cups and I tend to think it gets better a day or two later. Poke generous holes before baking to allow as much flavor to develop as possible.

1 eggplant
3 cloves garlic
2 medium jalapeños
¼ cup fresh parsley
2 teaspoons lemon juice
2 teaspoons olive oil
1 teaspoon each salt and pepper, plus extra to taste

Preheat oven to 400°

Pierce eggplant several times with a fork. Slice in half length-wise, leaving top stem on, and coat each side with olive oil, salt and pepper. Bake on a sheet until soft, about an hour. Remove to let cool enough to handle.

While the eggplant is cooking, heat jalapeños and garlic in a small skillet over medium-high heat until just toasted. Let cool and remove stems from peppers.

Scoop out flesh from cooled eggplant halves and add to a blender or food processor with jalapeños, garlic, parsley and lemon juice. Blend until smooth, salt and pepper to taste. Serve warm or chilled.

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