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