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.

4 servings

21 min

Published October 4, 2025

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

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

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

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

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