Grilled Aubergine with Fresh Hot Sauce and Crispy Eggs

Ingredients for Grilled Aubergine with Fresh Hot Sauce and Crispy Eggs

• 2 Fresno chillies, with seeds, chopped

• 1 garlic clove, finely chopped

• Kosher salt

• 2 tablespoons red wine vinegar

• 1 tablespoon honey

• 4 Japanese aubergines (about 575g total), halved lengthwise

• 4 tablespoons olive oil, divided

• Freshly ground black pepper

• 3 spring onions, thinly sliced

• 2 cups coriander leaves with tender stems, divided

• 1/4 cup chopped fresh dill, divided

• 2 large eggs

Prepare grill for medium heat (or heat a grill pan over medium). Toss chillies, 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 aubergines 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 spring onions and half of hot sauce, coriander, and dill. Transfer to a platter.

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 aubergines. Drizzle with remaining hot sauce; top with remaining coriander and dill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.