If you can't find the type of eggplant we used, go for small, slender Japanese eggplants instead.

Recipe by Cooking Light July 2015


Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary test

28 mins
28 mins
Serves 8 (serving size: 2 topped eggplant halves)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

62 calories; fat 4.6g; saturated fat 0.6g; mono fat 3.4g; poly fat 0.5g; protein 1g; carbohydrates 5g; fiber 3g; sodium 155mg; calcium 14mg.