CSA Week 15 - September 10th - grilled eggplant with fresh hot sauce and crispy eggs

This dish was in the August issue of Bon Appetit Magazine. It was a novel and winning flavor combination for us. I love that it specifically calls for Japanese eggplant and sings its praises. I have been having similar sentiments, finding it creamier, tastier, and easier to work with than Italian-type varieties.

Jonathan grilled the eggplant while I put together the hot sauce and other toppings.

Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs
Adapted from here.

Ingredients 
Hot Sauce (You will likely not use all the hot sauce for this scaling of the recipe especially if you use Cayennes, as I note)
2 Fresno chilies, with seeds, chopped (I used 2 seeded CSA Cayennes, but it was HOT and I couldn't use nearly all the hot sauce. Still good, though)
1 garlic clove, minced
Kosher salt
2 tbsp. red wine vinegar
1 tbsp. honey

The rest of the dish
2 Japanese eggplant, halved lengthwise
~3 tbsp. oil, divided
Freshly ground black pepper
3 scallions (white and light green parts only), thinly sliced (or to taste)
~1/3 cup cilantro, coarsely chopped (or to taste)
~1 tbsp. fresh dill, chopped (or to taste)
2 large eggs

Directions

• Prepare grill for medium heat.
• Toss chilies 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, coat eggplant with oil and season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 6-8 minutes. Cut on the bias into thick slices; toss in a large bowl with scallions, half the cilantro and dill, and and about one fourth of the hot sauce. Transfer to plates.
• Heat remaining oil over medium high heat. Add eggs and season with salt. Cook until whites are golden and crisp around the edges and set around the still runny yolk, about 2 minutes. Flip and cook until yolks just begin to set, about 30 seconds. Season with black pepper. Optionally, cut the eggs (I didn't since the yolk was still runny and I didn't want to lose any!), then arrange over eggplant. 
• Top with remaining herbs and another fourth of the hot sauce, or to taste.