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Calabrian Chili Butter Eggplant with Crispy Chickpeas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 44 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Calabrian Chili Butter Eggplant with Crispy Chickpeas is a flavorful and vibrant dish that combines tender roasted eggplant with spicy, garlicky Calabrian chili butter and crunchy roasted chickpeas. Perfect as a side or a light main, it features a beautiful contrast of textures and bold, spicy flavors enhanced by fresh parsley and a squeeze of lemon juice.

Ingredients

Scale

Vegetables

  • 2 medium-sized eggplants
  • 3 cloves garlic, minced
  • Fresh parsley, chopped for garnish
  • Lemon wedges for serving

Legumes

  • 1 can (15 oz) chickpeas, drained and rinsed

Fats & Oils

  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil (plus extra for tossing eggplants and chickpeas)

Condiments & Spices

  • 2 tablespoons Calabrian chili paste
  • Salt and black pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the eggplant and chickpeas.
  2. Prepare the Eggplant: Cut the eggplants into half-moons or cubes and spread them evenly on a baking sheet lined with parchment paper.
  3. Season the Eggplant: Drizzle the eggplant pieces with olive oil and season with salt and black pepper. Toss gently to ensure all pieces are evenly coated.
  4. Roast the Eggplant: Roast the eggplants in the preheated oven for about 20 minutes, flipping them halfway through, until they become golden brown and tender.
  5. Prepare the Chickpeas: While the eggplant roasts, spread the rinsed chickpeas on a separate baking sheet. Drizzle with olive oil, season with salt, and roast them for 15-20 minutes until crispy.
  6. Make the Calabrian Chili Butter: In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and Calabrian chili paste, cooking for 2-3 minutes until fragrant and well combined.
  7. Combine Eggplant and Butter: Once the eggplants are done roasting, pour the Calabrian chili butter over them. Toss gently to coat the pieces evenly with the spicy garlicky butter.
  8. Add Chickpeas: Fold in the crispy roasted chickpeas gently so they are distributed throughout the eggplant mixture.
  9. Garnish: Transfer the combined mixture to a serving dish and garnish generously with chopped fresh parsley.
  10. Serve with Lemon Wedges: Serve the dish with lemon wedges to squeeze fresh juice over just before eating, adding a bright, citrusy finish that complements the rich flavors.

Notes

  • Use fresh Calabrian chili paste for authentic spicy flavor; you can adjust quantity based on heat preference.
  • Be sure to flip the eggplants halfway during roasting for even cooking and browning.
  • Rinsing chickpeas well and drying them before roasting helps achieve maximum crispiness.
  • This dish works well served warm or at room temperature.
  • Leftovers can be refrigerated and reheated gently to preserve texture and flavor.

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Find it online: https://strickideen.com/calabrian-chili-butter-eggplant-with-crispy-chickpeas-recipe/