Moroccan-Style Tomato Eggplant Dip + Sourdough

Ingredients

• 2 slices sourdough
• 2 eggplants
• 2-3 tomatoes
• 2 tbsp olive oil
• 2 tsp minced garlic
• 1/2 tsp cumin
• 1/2 tsp paprika powder
• 1 perilla leaf
• Salt
• Pepper

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Steps

1. 01

   Wrap the eggplants in plastic wrap, skin on, and microwave for 5 minutes.

2. 02

   In a pan, heat 2 tbsp olive oil, 2 tsp minced garlic, 1/2 tsp cumin, and 1/2 tsp paprika powder, then sauté roughly chopped tomato and mash it down.

3. 03

   Roughly chop the eggplant from step 1, add to the pan, and mash it the same way as the tomato. Season with salt and pepper.

4. 04

   Spoon the tomato-eggplant dip from step 3 into a bowl and drizzle with a little olive oil.

5. 05

   Top the sourdough with the tomato-eggplant dip and chopped perilla leaf to eat.