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Calabrian Chili Butter Eggplant with Crispy Chickpeas Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Calabrian Chili Butter Eggplant with Crispy Chickpeas recipe delivers a flavorful and spicy twist on roasted eggplant, enhanced by a rich Calabrian chili-infused butter and crunchy roasted chickpeas. It’s an easy-to-make, vibrant dish perfect for a satisfying side or vegetarian main that combines creamy textures with a crispy contrast and a bright hint of lemon.

Ingredients

Vegetables

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

Pantry and Canned Goods

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons Calabrian chili paste
  • 1 tablespoon olive oil + extra for chickpeas and eggplant
  • Salt and black pepper to taste

Dairy

  • 4 tablespoons unsalted butter

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the eggplants and chickpeas.
  2. Prepare Eggplant: Cut the eggplants into half-moons or cubes and arrange them on a baking sheet lined with parchment paper for even roasting.
  3. Season Eggplant: Drizzle olive oil over the eggplants and season with salt and black pepper. Toss well so each piece is coated evenly.
  4. Roast Eggplant: Place the eggplant in the oven and roast for about 20 minutes, flipping halfway through, until they become golden and tender.
  5. Prepare Chickpeas: While the eggplant roasts, spread the rinsed chickpeas on a separate baking sheet. Drizzle with olive oil, season with salt, and roast for 15-20 minutes until crispy and browned.
  6. Make Calabrian Chili Butter: In a small saucepan over medium heat, melt the unsalted butter. Add minced garlic and Calabrian chili paste, cooking for 2-3 minutes until fragrant and well combined.
  7. Combine Eggplant and Chili Butter: Remove the roasted eggplant from the oven and pour the Calabrian chili butter over it. Toss gently to evenly coat the eggplant with the flavorful butter.
  8. Add Crispy Chickpeas: Gently fold in the roasted crispy chickpeas, mixing thoroughly but carefully to maintain their crunch.
  9. Garnish: Transfer the mixture to a serving dish and sprinkle with freshly chopped parsley for a burst of freshness and color.
  10. Serve: Serve immediately with lemon wedges on the side. Squeeze lemon juice over the dish just before eating to add bright acidity that complements the rich, spicy flavors.

Notes

  • You can adjust the amount of Calabrian chili paste to control the spice level according to your preference.
  • For extra crunch, make sure the chickpeas are spread evenly and not overcrowded on the baking sheet during roasting.
  • If you don’t have Calabrian chili paste, a mix of chili flakes and smoked paprika can be a substitute, though the flavor profile will differ.
  • This dish is best served immediately to enjoy the contrast between creamy eggplant and crispy chickpeas.
  • Leftovers can be refrigerated and gently reheated, though chickpeas may lose some crispness.

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