Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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.