Photo: Jennifer Causey; Styling: Missie Neville Crawford
If you can't find the type of eggplant we used, go for small, slender Japanese eggplants instead.
Serves 8 (serving size: 2 topped eggplant halves)
1. Combine first 3 ingredients in a bowl; set aside.
2. Preheat grill to medium-high heat.
3. Arrange eggplant halves, cut sides up, on a work surface; sprinkle evenly with 1/4 teaspoon salt. Let stand 15 minutes; pat dry with paper towels.
4. Combine eggplant halves and 1 1/2 teaspoons oil in a medium bowl; toss to coat. Arrange eggplants on grill rack coated with cooking spray; cover and grill 3 minutes on each side or until tender. Remove eggplants from grill; sprinkle evenly with black pepper and 1/4 teaspoon salt. Top each eggplant half with about 1 tablespoon tomato mixture. Sprinkle with remaining 1/8 teaspoon salt and red pepper. Drizzle with remaining 2 tablespoons oil.