Yield
Serves 4 (serving size: 1/2 eggplant and 1/4 cup salsa)
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Step 1

Cut eggplants lengthwise into 1/2-inch-thick slices.

Step 2

Sprinkle with black pepper and salt. Pulse tomato, bell pepper, onion, vinegar, Creole seasoning, and garlic clove in a food processor until chopped.

Step 3

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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