Grilled Eggplant, Crispy Eggs and Fresh Hot Sauce

By á-25087

Ingredients

• 2 Fresno chilies, 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

Details

Adapted from bonappetit.com

Preparation

Step 1

1. Prepare grill for medium heat.
(or heat a grill pan over medium)

2. Toss chiles, garlic, and a large pinch of salt in a small bowl.

3. Let sit until just softened, 8–10 minutes.

4. Stir vinegar and honey into hot sauce.

5. Drizzle eggplants with 2 Tbsp. oil.

6. Season with salt and pepper.

7. Grill, turning occasionally, until lightly charred and tender, 6–8 minutes.

8. Cut on a diagonal into thick slices; toss in a large bowl with scallions and half of hot sauce, cilantro, and dill.

9. Transfer to a platter.

10. Heat remaining 2 Tbsp. oil in a medium skillet over medium-high.

11. Add eggs; season with salt and pepper.

12. 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.

13. Flip and cook just until yolks begin to set, about 30 seconds.

14. Cut eggs into strips; arrange over eggplants.

15. Drizzle with remaining hot sauce; top with remaining cilantro and dill.