Name: Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs
Cook time: 30 minutes
Total time: 30 minutes
Ingredients: 2 Fresno chiles, with seeds, chopped; 1 garlic clove, finely chopped; Kosher salt; 2 tablespoons red wine vinegar; 1 tablespoon honey; 4 Japanese eggplants (about 1 1/4 pounds total), halved lengthwise; 4 tablespoons olive oil, divided; Freshly ground black pepper; 3 scallions, thinly sliced; 2 cups cilantro leaves with tender stems, divided; 1/4 cup chopped fresh dill, divided; 2 large eggs

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Photo by Christina Holmes.

When you put an egg on eggplant, you get a veg main course.

Recipe information

Total Time
30 minutes

Ingredients

2 Fresno chiles, with seeds, chopped

1 garlic clove, finely chopped

Kosher salt

2 tablespoons red wine vinegar

1 tablespoon honey

4 Japanese eggplants (about 1 1/4 pounds total), halved lengthwise

4 tablespoons olive oil, divided

Freshly ground black pepper

3 scallions, thinly sliced

2 cups cilantro leaves with tender stems, divided

1/4 cup chopped fresh dill, divided

2 large eggs

Preparation

Step 1
Prepare grill for medium heat (or heat a grill pan over medium). Toss chiles, garlic, and a large pinch of salt in a small bowl. Let sit until just softened, 8–10 minutes. Stir vinegar and honey into hot sauce.
Step 2
Meanwhile, drizzle eggplants with 2 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 6–8 minutes. Cut on a diagonal into thick slices; toss in a large bowl with scallions and half of hot sauce, cilantro, and dill. Transfer to a platter.
Step 3
Heat remaining 2 tablespoons oil in a medium skillet over medium-high. Add eggs; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Flip and cook just until yolks begin to set, about 30 seconds. Cut eggs into strips; arrange over eggplants. Drizzle with remaining hot sauce; top with remaining cilantro and dill.