Photo: Jennifer Causey; Styling: Claire Spollen
Be sure to choose smaller eggplants; they'll be easier to slice and easier to handle on the grill.
Serves 4 (serving size: 1/2 eggplant and 1/4 cup salsa)
1. Cut eggplants lengthwise into 1/2-inch-thick slices.
2. Sprinkle with black pepper and salt. Pulse tomato, bell pepper, onion, vinegar, Creole seasoning, and garlic clove in a food processor until chopped.
3. Heat a grill pan over medium-high. Brush eggplant with canola oil. Grill 3 minutes. Top with salsa and fresh chives.