Name: Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 Servings
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 1¼ 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; ¼ cup chopped fresh dill, divided; 2 large eggs

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Christina Holmes

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

Recipe notes