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.

Ingredients:
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