Description
Calabrian Chili Butter Eggplant with Crispy Chickpeas is a vibrant, flavorful dish that brings together the creamy richness of roasted eggplant and the satisfying crunch of crispy chickpeas. Enhanced by a spicy-sweet Calabrian chili butter sauce, this dish makes for an excellent weeknight dinner or an impressive addition to your next gathering. With its delightful balance of textures and flavors, it’s sure to become a favorite in your culinary repertoire. Plus, it’s packed with plant-based protein and can easily be served as either a hearty main course or a delectable side dish.
Ingredients
Scale
- 2 medium eggplants
- 1 (15-ounce) can chickpeas
- 4 tablespoons salted butter
- 1 tablespoon Calabrian chili paste
- 2 tablespoons honey
- Fresh herbs (parsley, dill, chives)
Instructions
- Preheat oven to 375°F.
- Cut eggplants into spears and sprinkle with kosher salt; let rest for 15 minutes.
- On a parchment-lined baking sheet, drizzle drained chickpeas with olive oil and season; roast for 20-25 minutes until crispy.
- In a mixing cup, combine Calabrian chili paste, balsamic vinegar, honey, and grated garlic; set aside.
- Heat olive oil in a large pan and cook eggplant spears until golden brown on each side.
- Melt butter in the same pan; stir in the chili mixture until thickened.
- Toss cooked eggplant in the sauce and serve with crispy chickpeas and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 30mg