Garbanzo and Eggplant Spread

1 1/2 cups of prepared garbanzo beans (chickpeas)
1 bay leaf
1 garlic clove
2 large eggplants, halved lengthwise
3 tablespoons of extra-virgin olive oil
1 tablespoon of sesame oil
Fresh parsley to taste, chopped
Salt to taste
Freshly ground black pepper, to taste

Preheat the oven to 350 degrees Fahrenheit.

Cook the garbanzos with the bay leaf in enough water to cover until they are tender. Drain and discard the bay leaf.

Place the eggplant, cut side down, op a baking sheet and bake for 30 minutes.

When the eggplant is cool enough to handle, scope out the flesh and puree it in a food processor with the drained garbanzos.

Transfer to a bowl and add the remaining ingredients. Stir well.

Serve with your favorite beards, rolls, toasts, or crackers.

With lettuce and red bell pepper strips, this makes a great sandwich.