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Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs

Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs

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

Recipe Preparation

  • 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.

,Photos by Christina Holmes

Nutritional Content

Calories (kcal) 230 Fat (g) 16 Saturated Fat (g) 2.5 Cholesterol (mg) 95 Carbohydrates (g) 17 Dietary Fiber (g) 5 Total Sugars (g) 10 Protein (g) 6 Sodium (mg) 50Reviews Section

Watch the video: GRILLED EGGPLANT - Cà tím nướng mỡ hành (July 2021).