Description
Calabrian Chili Butter Eggplant with Crispy Chickpeas is a vibrant, flavor-packed dish combining tender roasted eggplants tossed in spicy, garlicky Calabrian chili butter with crunchy, perfectly roasted chickpeas. This recipe offers a delicious balance of textures and bold flavors, making it an irresistible vegetarian Mediterranean-inspired side or main course.
Ingredients
Scale
Vegetables
- 2 medium-sized eggplants
- 3 cloves garlic, minced
- Fresh parsley, chopped for garnish
- Lemon wedges for serving
Pantry
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 tablespoons unsalted butter
- 2 tablespoons Calabrian chili paste
- 1 tablespoon olive oil, plus extra for roasting chickpeas and eggplant
- Salt and black pepper to taste
Instructions
- Preheat Oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough for roasting both the eggplants and chickpeas to perfection.
- Prepare the Eggplant: Cut the eggplants into half-moon slices or cubes as preferred. Place them evenly on a baking sheet lined with parchment paper for easy cleanup and even roasting.
- Season Eggplant: Drizzle olive oil over the eggplant pieces and season generously with salt and black pepper. Toss well to coat all pieces evenly for thorough flavor development during roasting.
- Roast Eggplant: Place the prepared eggplants in the oven and roast for about 20 minutes, flipping them halfway through to achieve golden, tender results on all sides.
- Prepare Chickpeas: While the eggplants roast, spread the rinsed chickpeas on a separate baking sheet. Drizzle with olive oil and season with salt. Roast them for 15-20 minutes until they become crispy and slightly browned.
- Make Calabrian Chili Butter: In a small saucepan over medium heat, melt the butter. Add the minced garlic and Calabrian chili paste, cooking for 2-3 minutes until fragrant and the flavors meld beautifully.
- Toss Eggplant with Chili Butter: Once the eggplants are roasted, transfer them to a large bowl and pour the Calabrian chili butter over. Gently toss to coat all pieces thoroughly, allowing the spicy, buttery sauce to infuse the eggplants.
- Add Crispy Chickpeas: Fold the roasted crispy chickpeas into the eggplant mixture carefully to maintain their crunch and distribute evenly throughout the dish.
- Garnish: Transfer the combined mixture to a serving dish and sprinkle with chopped fresh parsley for a burst of color and fresh herb flavor.
- Serve: Accompany the dish with lemon wedges to squeeze over just before eating, adding a bright, zesty finish that elevates all the rich flavors.
Notes
- For extra heat, add more Calabrian chili paste or a pinch of red pepper flakes.
- You can substitute unsalted butter with vegan butter to make this dish dairy-free.
- Ensure chickpeas are dried thoroughly before roasting for maximum crispiness.
- Use fresh, firm eggplants for the best texture and roasting results.
- This dish pairs well with crusty bread or served over rice or couscous.
