Eggplant With Basil and Chiles

Ingredients

• 2 red chiles, such as cayenne, Fresno, or jalapeño or to taste
• 1 Tbsp. honey
• Pinch of kosher salt
• 3 medium Japanese or Chinese eggplants (about 12 oz. total)
• 3 Tbsp. extra-virgin olive oil, divided
• ¼ lb. shrimps or cooked meat or tempeh crumbles, or crumbled tofu
• 3 garlic cloves, thinly sliced
• 1 tsp. toasted sesame seeds
• ½ cup basil leaves, plus more for serving
• 2 Tbsp. unseasoned rice vinegar or lemon juice
• 2 tsp. tamari or soy sauce