Broiled Eggplant with Tahini and Eggs

Heat broiler to high. Place eggplant on an aluminum foil-lined baking sheet. Broil, turning as needed, until tender and charred, 8-10 minutes.

Purée cilantro, mint, oil, honey, garlic, serrano chile, juice, zest, salt and pepper in a food processor to make a smooth herb sauce. To serve, slice eggplant in half lengthwise, leaving stem attached. Season with salt and pepper. Spoon herb sauce and tahini over eggplant and arrange eggs around eggplant on a serving platter.