EGGPLANT DIP

• 8 Japanese eggplants

• 1 cup canned garbanzo beans, drained

• 2 cloves of garlic, minced

• 1-tablespoon tarragon vinegar

• 1/8-cup vegetable oil

• 1/4 cup fresh parsley, minced

• 1-teaspoon oregano

• 1 1/2 teaspoons basil

• 1/4 cup roasted peanuts

• ¼-teaspoon salt

• 1/4. Teaspoon pepper

• 2-4 drops Tabasco Sauce

• Dash of soy sauce

Bake eggplants for 25 minutes in a 3500 oven with skins on. Scrape meat from baked eggplants and discard skins. Place meat in a food processor or blender with the remaining ingredients. Puree until smooth and well blended. Chill.

This dip is excellent with cheese and crackers or as a sandwich spread. Mix with mayonnaise for a unique vegetable dip. Makes approximately 2 1/2 cups.