Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Calabrian Chili Butter Eggplant with Crispy Chickpeas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 29 reviews
  • Author: admin
  • 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 vibrant Calabrian Chili Butter Eggplant with Crispy Chickpeas is a flavorful and hearty dish featuring tender roasted eggplant coated in a spicy Calabrian chili-infused butter and mixed with crunchy roasted chickpeas. Finished with fresh parsley and a squeeze of lemon, it offers a perfect balance of heat, creaminess, and freshness—an ultimate recipe perfect for a satisfying vegetarian meal or side dish.

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
  • Salt and black pepper to taste

Instructions

  1. Preheat Oven: Begin by preheating your oven to 425°F (220°C) to prepare for roasting the eggplants and chickpeas.
  2. Prepare the Eggplant: Cut the eggplants into half-moons or cubes. Spread them evenly on a baking sheet lined with parchment paper.
  3. Season the Eggplant: Drizzle olive oil over the cut eggplant pieces. Season with salt and black pepper, then toss well to ensure all pieces are coated evenly.
  4. Roast the Eggplant: Place the baking sheet in the preheated oven and roast for about 20 minutes, flipping the eggplant halfway through roasting until golden and tender.
  5. Roast the Chickpeas: While the eggplant roasts, spread the rinsed chickpeas on a separate baking sheet. Drizzle with olive oil, season lightly with salt, and roast in the oven for 15-20 minutes until they become crispy.
  6. Make Calabrian Chili Butter: In a small saucepan over medium heat, melt the unsalted butter. Add the 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 warm Calabrian chili butter over it. Toss gently to coat all the pieces evenly with the flavorful butter.
  8. Add Crispy Chickpeas: Fold in the crispy chickpeas gently into the eggplant mixture to incorporate the crunch throughout the dish.
  9. Garnish: Transfer the mixture to a serving dish and sprinkle generously with freshly chopped parsley.
  10. Serve: Just before serving, squeeze fresh lemon juice over the dish to add a zesty finishing touch. Enjoy this delicious creation warm for the ultimate flavor experience.

Notes

  • You can adjust the amount of Calabrian chili paste according to your preferred spice level.
  • Make sure to toss the eggplant halfway during roasting to achieve even caramelization.
  • For extra crunch, you can roast the chickpeas separately a bit longer, but watch carefully to avoid burning.
  • Use fresh lemon wedges to brighten the flavors right before serving.
  • This dish works well as a hearty vegetarian main or as a flavorful side to grilled meats or fish.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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