Whole burnt eggplant with charred egg yolk, tahini, and chilli sauce

This recipe was fantastic and quite easy to pull together. I did my eggplants in a cast iron pan on the stovetop and that worked out well (cut eggplant in half, sear in olive oil med high heat for 3-5 minutes with lid on, cook on other side 3-5 min, flip over again, lower heat, lid on for another 3-5 min). The only problem was the egg yolk, so I poached one whole egg sous vide for the top. Very delicious. Great use of eggplant, tomatoes, chillies, parsley from the garden.