Preheat the oven to 350F. Bake the eggplant for 1 hour. When it is cool
enough to handle, peel and chop coarsely. Blend the scallions, parsley,
pepper, garlic, vinegar, and olive oil in a food processor. Put the mixture
in a bowl and add the coarsely chopped eggplant and salt to taste. Serve
chilled or at room temperature.
