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.