Grilled Eggplant With Fresh Hot Sauce And Crispy Eggs

• 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.

chiles, garlic, kosher salt, red wine vinegar, honey, eggplants, olive oil, freshly ground black pepper, scallions, cilantro, fresh dill, eggs

Taken from www.epicurious.com/recipes/food/views/grilled-eggplant-with-fresh-hot-sauce-and-crispy-eggs-56389859 (may not work)