Spicy Chopped Eggplant - serves 2 cups

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

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.