Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs
A vibrant dish combining grilled Japanese eggplants with a spicy fresh chile sauce, topped with crispy fried eggs and fresh herbs. The combination of tender eggplant, spicy-sweet sauce, and runny eggs creates a perfect balance of flavors and textures.
Ingredients
- •2 whole Fresno chiles, with seeds, chopped
- •1 clove garlic clove, finely chopped
- •1 teaspoon Kosher salt
- •2 tablespoons red wine vinegar
- •1 tablespoon honey
- •4 whole Japanese eggplants (about 1 1/4 pounds total), halved lengthwise
- •4 tablespoons olive oil, divided
- •1 teaspoon Freshly ground black pepper
- •3 whole scallions, thinly sliced
- •2 cups cilantro leaves with tender stems, divided
- •¼ cup chopped fresh dill, divided
- •2 whole large eggs
Cooking Instructions
- 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.
10 min
- 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.
8 min
- 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.
3 min
