Grilled Eggplant With Fresh Hot Sauce And Crispy Eg

Name: Grilled Eggplant With Fresh Hot Sauce And Crispy Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
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.
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.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Fresno chiles, with seeds, chopped, 1 garlic clove, finely chopped, Kosher salt, 2 tablespoons red wine vinegar, and more.

Yes, Grilled Eggplant With Fresh Hot Sauce And Crispy Eggs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Eggplant With Fresh Hot Sauce And Crispy Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions