1.  Preheat the oven to 350 F. Bake the eggplant for 1 hour, when it is cool enough to handle, peel and chop coarsely.

2.  Blend the scallions, parsley, pepper, garlic, vinegar, and olive oil in a blender or food processor. Put the mixture in a bowl and add the coarsely chopped eggplant and salt to taste.

3.  Serve chilled with crackers or corn crisps.