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Grilled Eggplant Planks with Creole Salsa

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 1/2 eggplant and 1/4 cup salsa)

Be sure to choose smaller eggplants; they'll be easier to slice and easier to handle on the grill.  

Ingredients

  • 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

Nutrition 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

How to Make It

  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.