Healthy, light, doesn’t heat up the kitchen, and SO good. Used home-grown eggplants, tomatoes, and herbs.

Grilled Eggplant with Hot Sauce and Crispy EggsIMG_3761


  • 2 TBSP Sriracha sauce
  • 1 TBSP honey
  • 1 TBSP olive oil
  • 2 Japanese eggplants, halved lengthwise
  • Salad greens and fresh herbs (I used basil, parsley, lemon thyme in a salad mix.)
  • 1 medium tomato (or several grape tomatoes), chopped
  • 2 large eggs

Combine first 3 ingredients in a small bowl and set aside.

Season cut sides of eggplants with salt. Grill until lightly charred and tender, about 5 minutes. Slice diagonally into thick slabs and add to greens, tomatoes, and herbs. Toss with half of the hot sauce mixture.

Heat a skillet and add eggs. Season with salt and pepper. Cook until whites are golden and crisp at the edges, about 2 minutes. Flip the eggs and cook another 30 seconds.

Serve eggs on top of the salad mix. Drizzle remaining hot sauce mixture over eggs. (I topped it all with some home-grown dried pumpkin flowers for a pretty garnish.)