Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs
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
Instructions
Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs serves 6 original recipe by Epicurious.
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