Grilled Mini Eggplant with Salsa

What You’ll Need:

  • 6 – 8 Great Lakes Organic Mini Eggplants, sliced about ¼ inch thick
  • 1 Cup Diced tomato (seeded)
  • 1 Clove finely chopped garlic
  • ¼ Cup Chopped green onions
  • ¼ Cup Chopped white onion
  • 1/2 Tsp. Salt (divided)
  • 2 ½ Tbsp. Extra virgin olive oil (divided)
  • Cooking spray
  • ½ Tsp. Black pepper
  • ½ Tsp. Crushed red pepper

The Steps:

  1. Combine first 3 ingredients in a bowl and set aside.
  2. Preheat grill to medium-high heat.
  3. Arrange eggplant slices on a work surface; sprinkle evenly with 1/4 teaspoon salt. Let stand 15 minutes; pat dry with paper towels.
  4. Combine eggplant and 1 ½ teaspoons of olive oil in a medium bowl; toss to coat.
  5. Arrange eggplants on grill rack coated with cooking spray; cover and grill 3 minutes on each side or until tender. Remove the eggplants from grill and sprinkle evenly with black pepper and ¼ teaspoon salt.
  6. Top each eggplant slice with approximately  1 tablespoon tomato mixture. Sprinkle with salt and red pepper.
  7. Drizzle with remaining 2 tablespoons oil, then serve.