Lunch: Grilled Eggplant Planks with Creole Salsa Recipe | MyRecipes

Recipe by Emily Nabors Hall 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

Instructions

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

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