Grilled Baby Eggplants with Green Onion Salsa

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.