What You’ll Need:

• 6 – 8 Great Lakes Organics Mini Eggplants, sliced about ¼ inch thick
• 1 cup diced Great Lakes Organics Tomato (seeded)
• 1 clove finely chopped garlic
• ¼ cup chopped green onions
• ¼ cup chopped white onion
• 2 ½ tbsp. extra virgin olive oil (divided)
• ½ tsp. salt (divided)
• ½ tsp. black pepper
• ½ tsp. crushed red pepper
• cooking spray

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 ¼ teaspoon salt. Let stand 15 minutes; pat dry.
4. Combine eggplant and 1 ½ teaspoons olive oil in a medium bowl; toss to coat.
5. Arrange eggplant on grill rack coated with cooking spray; cover and grill 3 minutes on each side or until tender. Remove the eggplant from grill and sprinkle evenly with black pepper and ¼ teaspoon salt.
6. Top each eggplant slice with 1 tablespoon tomato mixture. Sprinkle with salt and red pepper.
7. Drizzle with remaining 2 tablespoons oil and serve.