GRILLED EGGPLANT WITH FRESH HOT SAUCE AND CRISPY EGGS RECIPE

Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs Recipe image

Provided by Chris Morocco

Time 30m

Number Of Ingredients 12

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

Steps:

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.
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.
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.