Grilled Eggplant Planks with Creole Salsa

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Grilled Eggplant Planks with Creole SalsaRecipe

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)


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2 small eggplants (about 12 oz. each)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1/2 cup diced tomato
1/4 cup diced red bell pepper
1/4 cup diced onion
1 tablespoon cider vinegar
1 teaspoon Creole seasoning
1 garlic clove
1 tablespoon canola oil
2 teaspoons fresh chives


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.

Created date

May 2016

Nutritional Information

Calories 83
Fat 3.9 g
Satfat 0.3 g
Monofat 2.3 g
Polyfat 1.1 g
Protein 2 g
Carbohydrate 12 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 218 mg
Calcium 23 mg
Sugars 5 g
Est. Added Sugars 0 g