If you can't find the type of eggplant we used, go for small, slender Japanese eggplants instead.
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
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
How to Make It
Combine first 3 ingredients in a bowl; set aside.
Preheat grill to medium-high heat.
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.
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.
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