Description
Calabrian Chili Butter Eggplant with Crispy Chickpeas is a flavorful vegetarian main course that combines tender, caramelized eggplant with spicy Calabrian chili butter and crunchy roasted chickpeas. Enhanced with garlic, smoked paprika, cumin, and a touch of Parmesan, this Italian-inspired dish offers a perfect balance of heat, creaminess, and texture. It’s easy to prepare and serves as a hearty meal or side that pairs beautifully with crusty bread, rice, or couscous.
Ingredients
Scale
Vegetables and Legumes
- 2 medium eggplants, cut into 1-inch cubes
- 1 can (15 ounces) chickpeas, drained, rinsed, and patted very dry
- 3 cloves garlic, minced
Oils and Fats
- 3 tablespoons olive oil, divided
- 3 tablespoons unsalted butter
Spices and Seasonings
- 1 1/2 tablespoons Calabrian chili paste (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Finishing Touches
- 2 tablespoons grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley or basil for garnish
- Lemon wedges for serving
Instructions
- Roast the Chickpeas: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Toss the chickpeas with 1 1/2 tablespoons olive oil, smoked paprika, cumin, kosher salt, and black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, shaking the pan halfway through to ensure even cooking, until the chickpeas are golden and crispy.
- Cook the Eggplant: While the chickpeas roast, heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the eggplant cubes in a single layer, working in batches if necessary to avoid overcrowding. Cook, turning occasionally, allowing the eggplant to brown deeply on all sides and become tender, about 10 to 12 minutes total.
- Prepare the Chili Butter Sauce: Lower the heat to low and add the unsalted butter to the skillet with the cooked eggplant. Stir the butter until melted and lightly foamy. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the Calabrian chili paste and cook gently for 1 minute to bloom the flavors without burning.
- Combine and Finish: Add the roasted crispy chickpeas back into the skillet with the eggplant and toss everything together until evenly coated in the Calabrian chili butter. Taste and adjust seasoning with additional salt if needed. Remove the skillet from heat.
- Serve: If using, sprinkle grated Parmesan cheese over the dish, garnish with chopped fresh parsley or basil, and squeeze lemon juice over the top just before serving. Serve warm as a satisfying main dish or a hearty side.
Notes
- Ensure chickpeas are completely dry before roasting to achieve maximum crispiness.
- This dish pairs well with crusty bread, rice, or couscous for a complete meal.
- To make this recipe dairy-free, substitute the unsalted butter with plant-based butter.
- Adjust the amount of Calabrian chili paste to control the heat level.
