Eggplant Tomato Toast

20250701 #breakfastdiary 1438, 25°C/mostly cloudy, 20 min/exercise (M) They say the older you get, the more fiber you need — so I peeled off the fiber-rich skin, focused on the flavor instead, and turned the creamy eggplant flesh into an eggplant mix to pile on sourdough. About 500kcal eggplant tomato toast

1 eggplant, 10 cherry tomatoes, 3-4 sprigs parsley, olive oil, red wine vinegar, herbs, salt, pepper, a little chives

1. Peel the eggplant with a peeler, microwave for 1:30, then cut into 1cm cubes. 2. Cut the cherry tomatoes into the same size and squeeze out the moisture. 3. Chop 3-4 stems of parsley. 4. Put 1-3 in a mixing bowl, add 3T olive oil, 1t red wine vinegar, herbs, salt, and pepper, and mix evenly. 5. Brush olive oil on the sourdough and toast both sides until crisp. 6. Top the sourdough with the eggplant mix from step 4 and a little chives.