Eggplant Dip

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Ingredients

Olive Oil
1 large eggplant, about 14 oz/400 g
2 scallions, chopped finely
1 large garlic clove, crushed
2 tbsp finely chopped fresh parsley
salt and pepper
smoked sweet Spanish paprika, to garnish
French bread to serve


Method
1 Heat 4 tablespoons of oil in a large skillet over medium-high heat.
Add the eggplant slices and cook on both sides until soft and starting
to brown. Remove from the skillet and set aside to cool. The slices
will release the oil again as they cool.

2 Heat another tablespoon of oil in skillet. Add the scallions and
garlic and cook for 3 minutes, or until the scallions become soft.
Remove from the heat and set aside with the eggplant slices to cool.

3 Transfer all the ingredients to a food processor and process just
until a coarse puree forms. Transfer tp a serving bowl and stir in
the parsley. Taste and adjust the seasoning, if necessary. Serve at
once, or cover and let chill for 15 minutes before required. Sprinkle
with paprika and serve with slices of French bread.