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
Scale
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
