When you put an egg on eggplant, you get a veg main course.
- 2 Fresno chiles, with seeds, chopped
- 1 garlic clove, finely chopped
- 2 tablespoons red wine vinegar
- 4 Japanese eggplants (about 1¼ 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
- ¼ cup chopped fresh dill, divided
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.
Meanwhile, drizzle eggplants with 2 Tbsp. 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.
Heat remaining 2 Tbsp. 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.