Garlic Rusks with Eggplant Dip – Sampoyoshi

Ingredients

• 1 eggplant (about 1 lb. 6 oz.)
• 1 garlic clove, roughly chopped
• 1 sprig rosemary, stem removed
• 1/8 onion, thinly sliced
• 1 tsp. salt
• 1/8 tsp. ground black pepper
• 1 Tbsp. olive oil
• 1/3 cup sour cream
• 1 tsp. lemon juice
• 1 tsp. Italian parsley, minced
• 2 slices bread ends
• 2 Tbsp. butter
• 1 tsp. garlic powder