Grilled Baby Eggplants with Green Onion Salsa

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Grilled Baby Eggplants with Green Onion Salsa Recipe

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)


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1 cup diced seeded tomato
1/3 cup chopped green onions
1/4 cup chopped white onion
8 small Indian eggplants, halved lengthwise (about 1 pound)
5/8 teaspoon salt, divided
2 1/2 tablespoons extra-virgin olive oil, divided
Cooking spray
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper


Hands-on: 28 Minutes
Thaw: 43 Minutes

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.

Created date

May 2015

Nutritional Information

Calories 62
Fat 4.6 g
Satfat 0.6 g
Monofat 3.4 g
Polyfat 0.5 g
Protein 1 g
Carbohydrate 5 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 155 mg
Calcium 14 mg