Let me introduce you to my current obsession: Calabrian Chili Butter Eggplant with Crispy Chickpeas. Silky roasted eggplant, crispy chickpeas, and a fiery, luscious chili butter come together in one beautiful, Italian-inspired dish that’s downright irresistible. It’s that rare kind of recipe that manages to taste luxurious and comforting all at once, with just the right amount of heat lingering on your lips and plenty of fresh herbs and lemon to brighten each bite. Whether you’re feeding vegetarians, flexitarians, or just want to add more flavor-packed plant-based dishes to your table, I think you’ll crave this Calabrian Chili Butter Eggplant with Crispy Chickpeas as much as I do!
Ingredients You’ll Need
One of the joys of Calabrian Chili Butter Eggplant with Crispy Chickpeas is its unfussy ingredient list. Every component matters and brings a new contrast, from the sweet earthiness of roasted eggplant to that citrusy spark from lemon juice. Here’s what you’ll need:
- Eggplants: The star of the show; choose firm and glossy ones for tender texture that absorbs all the flavors.
- Olive oil: Helps everything roast to golden perfection and adds Mediterranean richness.
- Salt: Essential for seasoning and pulling excess moisture from those eggplant cubes.
- Black pepper: Lends a subtle earthy heat to round out the flavors.
- Chickpeas: Canned and ready-to-go; roasting until crisp turns them into crunchy, crave-worthy toppers.
- Unsalted butter: Where that velvety Calabrian chili sauce magic happens—use vegan butter if you prefer.
- Calabrian chili paste: Brings bold, fruity heat; I love starting with a tablespoon, then adding more as desired.
- Garlic: Two cloves, finely minced, for irresistible aroma and depth.
- Lemon juice: Its fresh acidity cuts through the buttery sauce, making each bite pop.
- Fresh parsley: Just-chopped for vibrant color and a grassy finish.
- Lemon wedges: For serving and squeezing, elevating all the other flavors!
How to Make Calabrian Chili Butter Eggplant with Crispy Chickpeas
Step 1: Prep the Oven and Ingredients
Start by setting the oven to 425°F (220°C)—this high heat is going to give your eggplant that golden, caramelized surface and keep the chickpeas shatteringly crisp. While the oven preheats, cube your eggplants into bite-sized pieces and pat the chickpeas dry for the best crunch.
Step 2: Roast the Eggplant
In a large bowl, toss your eggplant cubes with two tablespoons of olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Don’t overcrowd—this helps the cubes roast (not steam!) so you get that golden exterior and creamy centers that make this dish shine.
Step 3: Crisp Up the Chickpeas
Grab a separate baking sheet for the chickpeas. Toss with the last tablespoon of olive oil and a pinch of salt, then scatter them evenly. Roasting them alongside the eggplant for 25–30 minutes will transform them from soft and starchy to crunchy, nutty, and golden—true snack territory.
Step 4: Make the Calabrian Chili Butter Sauce
While the veggies roast, melt your butter over medium heat in a small saucepan. Stir in the Calabrian chili paste and minced garlic, letting it all mingle for a couple minutes until it’s heady and fragrant. Finish with a splash of lemon juice—it makes everything sing!
Step 5: Assemble and Garnish
Pile the roasted eggplant onto a serving platter and drizzle generously with the Calabrian chili butter. Top with those crisp chickpeas, sprinkle over the parsley, and serve with plenty of lemon wedges. That’s it—your Calabrian Chili Butter Eggplant with Crispy Chickpeas is ready to steal the show!
How to Serve Calabrian Chili Butter Eggplant with Crispy Chickpeas
Garnishes
Do not underestimate the finishing touches! A shower of fresh parsley not only adds color but also balances out the warmth from the Calabrian chili butter. A squeeze of lemon at the table brightens up every morsel, and for some extra flair, add a sprinkle of flaky sea salt or a swirl of creamy yogurt for contrast.
Side Dishes
To turn Calabrian Chili Butter Eggplant with Crispy Chickpeas into a full meal, I love serving it over a bed of fluffy couscous or nutty quinoa, both of which soak up the spicy butter beautifully. It’s also wonderful with crusty bread to mop up the sauce, or as a robust topping for a simple green salad.
Creative Ways to Present
Want a little drama? Try serving this dish in a large shallow bowl family-style, or make individual bowls layered with grains, eggplant, chili butter, and chickpeas for a gorgeous, modern presentation. Mini toasts topped with the components make show-stopping appetizers for a dinner party—so many ways to show off those spicy, crispy bites!
Make Ahead and Storage
Storing Leftovers
Leftover Calabrian Chili Butter Eggplant with Crispy Chickpeas keeps surprisingly well! Let everything cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Keep chickpeas separate if you want to maintain maximum crunch.
Freezing
While the eggplant and sauce can be frozen in a sealed container for up to a month, I recommend eating the chickpeas fresh for best texture. If needed, freeze eggplant and chili butter together and roast or pan-crisp fresh chickpeas when serving.
Reheating
Reheat the eggplant and Calabrian chili butter mixture in a skillet over medium-low heat until warmed through, adding a splash of water or fresh lemon juice if needed. Chickpeas can be re-crisped in a 400°F oven for a few minutes or quickly in a dry skillet before topping.
FAQs
Can I make Calabrian Chili Butter Eggplant with Crispy Chickpeas vegan?
Absolutely! Just swap the butter for a good-quality olive oil or any vegan butter substitute. You’ll still get all that luscious, spicy flavor and those crispy chickpeas.
What is Calabrian chili paste, and where do I find it?
Calabrian chili paste is a fruity, spicy condiment made from chilies grown in Calabria, Italy. Look for it in Italian grocers, some well-stocked supermarkets, or online—it’s worth seeking out for its unique flavor!
Can I use a different type Main Course, Side Dish
While chickpeas roast up the crispiest, you can experiment with white beans or cannellini beans for a different spin—just be gentle to keep them from splitting and dry well before roasting.
How spicy is this dish?
That’s the beauty of Calabrian Chili Butter Eggplant with Crispy Chickpeas: you control the heat! Start with one tablespoon of chili paste, taste, and add more for a bigger kick. The lemon and butter also round out the spice.
What other vegetables pair well here?
Try adding slabs of zucchini, bell pepper strips, or halved cherry tomatoes to the mix. They’ll roast up beautifully alongside the eggplant and happily bathe in that gorgeous chili butter!
Final Thoughts
If you’re looking for something vibrant, bold, and utterly satisfying, you have to give Calabrian Chili Butter Eggplant with Crispy Chickpeas a try. It’s fuss-free, fun, and bursting with flavor, and I guarantee it’ll become a weeknight favorite at your table. Let the oven do the work and enjoy every single spicy, crispy, buttery bite!
Print
Calabrian Chili Butter Eggplant with Crispy Chickpeas Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Vegan (with substitutions), Gluten-Free
Description
This Calabrian Chili Butter Eggplant with Crispy Chickpeas recipe is a delightful combination of tender, golden eggplant cubes tossed in a spicy chili butter sauce, topped with crispy roasted chickpeas for added crunch. A burst of flavors that will satisfy your taste buds!
Ingredients
Main Dish:
- 2 medium eggplants cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- ½ teaspoon black pepper
Crispy Chickpeas:
- 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
- 1 tablespoon olive oil
- Pinch of salt
Calabrian Chili Butter Sauce:
- 3 tablespoons unsalted butter
- 1–2 tablespoons Calabrian chili paste (adjust to heat preference)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
Additional:
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Toss eggplant: Toss eggplant cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet.
- Prepare chickpeas: On a separate baking sheet, toss chickpeas with 1 tablespoon olive oil and a pinch of salt.
- Roast: Roast both trays for 25–30 minutes, stirring halfway, until eggplant is golden and tender and chickpeas are crispy.
- Make chili butter sauce: Melt butter in a saucepan, stir in Calabrian chili paste and garlic, cook until fragrant. Remove from heat, stir in lemon juice.
- Assemble: Transfer roasted eggplant to a serving platter, drizzle with chili butter, top with crispy chickpeas. Sprinkle with parsley and serve with lemon wedges.
Notes
- For a vegan version, replace butter with olive oil or vegan butter.
- This dish pairs well with couscous, quinoa, or crusty bread to soak up the chili butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Roasting, Tossing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: about 1 ½ cups
- Calories: 280
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 15 mg
