Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs

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

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