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

Emily Nabors Hall
Recipe by Cooking Light July 2016

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

83 calories; fat 3.9g; saturated fat 0.3g; mono fat 2.3g; poly fat 1.1g; protein 2g; carbohydrates 12g; fiber 6g; iron 1mg; sodium 218mg; calcium 23mg; sugars 5g.
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