Charred Eggplant with Chile Sauce Tahini
Ingredients
- 2 small Italian eggplant (about 1 lb.)
- 2 cups cilantro leaves, chopped
- 1 cup mint leaves, chopped
- 1 cup virgin olive oil
- 1⁄4 cup honey
- 6 cloves garlic, peeled
- 1 serrano chile, stemmed and seeded
- Juice and zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup tahini, for serving
- 6 soft-boiled eggs, halved
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