Charred Eggplant with Chile Sauce & Tahini

Name: Charred Eggplant with Chile Sauce & Tahini
Cuisine: Mediterranean
Ingredients: 2 small Italian eggplant (about 1 lb.); 2 cups cilantro leaves, chopped; 1 cup mint leaves, chopped; 1 cup virgin olive oil; 1⁄4 cup honey; 6 cloves garlic, peeled; 1 serrano chile, stemmed and seeded; Juice and zest of 1 lemon; Kosher salt and freshly ground black pepper, to taste; 1⁄2 cup tahini, for serving; 6 soft-boiled eggs, halved