Although I am not a lover of eggplant, my family is. When topped with a delicious sauce, I hoped I could become a fan.

Yes, I am now an eggplant enthusiast! This delicious Creole sauce, paired with the eggplant, is wonderful.

It had both a sweet and hot flavor that made each bite scrumptious. Be sure to add the Creole seasoning slowly, tasting as you go, so you can achieve the desired amount of heat. Remember, along with the garlic, this sauce can become hot very quickly. I used the entire teaspoon, and it was perfect.

I will definitely make this again. It is a wonderful accompaniment to any main dish.

This recipe is courtesy of myrecipes.com. and serves 4 people, all of whom will be very happy they had the pleasure of trying this recipe.

Ingredients for the Grilled Eggplant with Creole Salsa

2 small eggplants, cut lengthwise
1 tsp. kosher salt, divided
1/2 tsp. fresh black pepper, divided
1/2 cup diced tomatoes
1/4 cup red bell pepper, diced
1/4 cup onion, diced
1 tbsp. apple cider vinegar
1 tsp. Creole seasoning
1 garlic clove, chopped
1 tbsp. canola oil

Heat grill pan or barbecue to medium-high heat.

Brush eggplant with 1 tbsp. canola oil.

Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Place on grill and cook 3 minutes each side.

Place 1/2 tsp. kosher salt, 1/4 tsp. black pepper, tomatoes, red bell pepper, onion, apple cider vinegar , garlic and Creole seasoning, (you  might want to put a little in at a time and taste to obtain heat that you prefer).

Spread small amount of Creole salsa on each eggplant.

It’s that simple!