1 medium eggplant
4 scallions, minced
3 tbsp minced parsley
1/2 tsp freshly ground pepper
2 cloves garlic, minced
3 tbsp vinegar
4 tbsp olive oil
Salt

Procedures :
Preheat the oven to 350 F. 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 blender or food processor. Put the mixture in a bowl and add the coarsely chopped eggplant and salt to taste. Serve chilled with crackers or corn crisps.
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Category : Appetizers