Heat 4 tablespoons of the olive oil in a large frying pan over medium-high heat.
Add the aubergine slices and cook on both sides until soft and beginning to brown. Remove from the
frying pan and allow to cool. The slices will release the oil again as they cool.
Heat the remaining olive oil in the frying pan. Add the scallions and garlic and
cook for 3 minutes or until the scallions become soft. Remove from the heat and reserve with the
aubergine slices to cool.
Transfer all the ingredients to a food processor and process just until a coarse
puree forms. Transfer to a serving bowl and stir in the parsley.
Taste and adjust the seasoning, if necessary. Serve immediately, or cover and allow to chill until
15 minutes before required. Sprinkle with paprika and serve with French bread.