Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs
Info
Rating
Calories
224.0
Protein
6.0
Sodium
55.0
Fat
16.0
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
Directions
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.
