If you’re on the hunt for a dish that’s equal parts vibrant and comforting, Calabrian Chili Butter Eggplant with Crispy Chickpeas is about to earn a coveted spot in your weekly rotation. Here, silky roasted eggplant gets a spicy, luscious upgrade from Calabrian chili butter while crunchy chickpeas add flair and hearty substance. Greek yogurt brings in a cool, creamy element, and every bite is finished with a burst of lemon zest and fresh parsley. Prepare for bold Mediterranean-inspired flavors and textures that come together in a surprisingly simple, delightfully satisfying vegetarian meal.
Ingredients You’ll Need
No need to scour specialty shops for this recipe! Everything you’ll need for Calabrian Chili Butter Eggplant with Crispy Chickpeas is easy to find, but each ingredient truly shines in its role—whether that’s soaking up spice, lending satisfying crunch, or brightening the whole plate.
- Eggplants: Choose medium, firm eggplants for perfectly creamy, golden rounds that absorb all the delicious flavors.
- Canned chickpeas: Once rinsed, dried, and roasted, these humble legumes turn wonderfully crispy and satisfying.
- Olive oil: Adds richness and encourages caramelization, both for eggplant and chickpeas.
- Unsalted butter: The star for creating that luxurious, spicy chili butter drizzle.
- Calabrian chili paste: Brings bold, sun-drenched heat that sets this dish apart—adjust to your taste!
- Smoked paprika: Deepens the flavor and gives the chickpeas a gentle, smoky warmth.
- Garlic powder: For easy, all-over garlicky goodness (without mincing cloves).
- Salt: Essential for enhancing every flavor layer from the eggplant to the yogurt sauce.
- Black pepper: A little sharpness makes the flavors even more vibrant.
- Greek yogurt: The creamy, tangy base for balancing spice—definitely don’t skip it.
- Lemon juice: Lifts the sauce and freshens the whole dish with a dose of bright acidity.
- Honey: Just a touch, to mellow the heat and round out your sauce beautifully.
- Fresh parsley and lemon zest: These garnishes add color, flavor, and a burst of fresh aroma to finish everything off.
How to Make Calabrian Chili Butter Eggplant with Crispy Chickpeas
Step 1: Prep the Oven and Baking Sheets
Start by cranking up your oven to 425°F (220°C) and get your two baking sheets lined with parchment paper. You’ll want that high heat for maximum caramelization—think golden, tender eggplant and irresistibly crunchy chickpeas.
Step 2: Arrange Eggplant and Chickpeas
Lay out the eggplant slices in a single layer on one sheet. On the other, scatter your dried chickpeas. This separation lets you roast both to their full potential: creamy eggplant and crunchy chickpeas, each in their own time.
Step 3: Season and Drizzle
Drizzle 2 tablespoons of olive oil over the eggplant, seasoning with salt and pepper. For the chickpeas, use 1 tablespoon olive oil, smoked paprika, garlic powder, and a pinch of salt, tossing them right on the tray for even coating. This is where those flavor-packed layers start to build.
Step 4: Roast to Perfection
Slide both trays into the oven for 25–30 minutes, flipping the eggplant halfway through. Keep an eye as the final minutes tick down—you’re looking for eggplant that’s golden and fork-tender, and chickpeas that are deeply crispy and aromatic.
Step 5: Make the Calabrian Chili Butter
While everything roasts, melt your butter gently in a small saucepan. Stir in the Calabrian chili paste and let it bubble for 1–2 minutes—just enough to release its fiery, sun-dried magic. Remove from the heat and set aside; the aroma itself is hard to resist!
Step 6: Whip Up the Yogurt Sauce
Mix Greek yogurt, lemon juice, honey, and a pinch of salt until you have a smooth, tangy sauce. This will become the cool, creamy counterpoint to all that spice and richness.
Step 7: Assemble the Calabrian Chili Butter Eggplant with Crispy Chickpeas
To serve, swoosh a hearty spoonful of yogurt sauce on each plate. Stack on generous slices of roasted eggplant, drizzle over that heavenly Calabrian chili butter, and scatter the crispy chickpeas on top. Finish with a flourish of chopped parsley and fresh lemon zest. The combination: absolute perfection.
How to Serve Calabrian Chili Butter Eggplant with Crispy Chickpeas
Garnishes
Don’t skimp here—the final sprinkle of fresh parsley and lemon zest isn’t just about looks. They add a refreshing, herbal lift and citrus zing that balances bold flavors and guarantees every bite is as exciting as the last. Want a little extra? A sprinkle of flaky salt or a few pomegranate seeds work wonders.
Side Dishes
Calabrian Chili Butter Eggplant with Crispy Chickpeas plays nicely with all sorts of simple sides. Warm pita or crusty bread is mandatory for scooping up every last bit of yogurt and chili butter. For a more substantial meal, serve alongside couscous, fluffy quinoa, or even a fresh cucumber-tomato salad to keep that Mediterranean vibe going strong.
Creative Ways to Present
This dish is breathtaking on a big platter, family-style, with all the fixings arranged in colorful layers. If you’re hosting, try mini “tapas” plates—each with a small swirl of yogurt sauce, a couple of eggplant slices, and a scattering of chickpeas. Or pile everything in toasted pita pockets for a spicy, creamy, crunchy sandwich you’ll be dreaming about.
Make Ahead and Storage
Storing Leftovers
Leftovers of Calabrian Chili Butter Eggplant with Crispy Chickpeas keep surprisingly well. Store assembled portions or separate components in airtight containers in the fridge for up to 3 days. Keep the yogurt sauce and chili butter separate if you want to reheat the other elements.
Freezing
While the chickpeas will lose their crunch, you can freeze the roasted eggplant slices and chili butter. Lay cooled eggplant pieces in a single layer, freeze until solid, then transfer to a bag for up to 2 months. Thaw in the fridge before reheating and assembling fresh.
Reheating
To bring leftovers back to life, reheat eggplant and chickpeas in a hot oven (400°F) for 8–10 minutes until warmed through and crisped. Warm the chili butter gently on the stove or in the microwave. Re-plate with fresh yogurt sauce and garnishes for a second-day lunch or dinner that tastes just as spectacular.
FAQs
Can I make this dish vegan?
Absolutely! Simply swap the unsalted butter for vegan butter or extra olive oil, and use a dairy-free yogurt in place of Greek yogurt. You’ll still enjoy all the spice, creaminess, and crunch.
What if I can’t find Calabrian chili paste?
If Calabrian chili paste isn’t at your local store, look for jarred Calabrian chilis and mash them with some olive oil, or substitute a spicy chili garlic paste. The goal is a bold, fruity heat with a touch of smokiness.
Is there a way to make the chickpeas extra crispy?
Drying the chickpeas well before roasting is key! Pat them thoroughly with paper towels, and for even crunchier results, roast them solo for a few extra minutes after the eggplant is done.
Can I prepare Calabrian Chili Butter Eggplant with Crispy Chickpeas ahead for a party?
Yes, you can roast the eggplant and chickpeas, and make the sauces in advance. Assemble just before serving for maximum color and texture—you’ll wow everyone with a showstopping platter.
What can I do with leftovers?
Leftover Calabrian Chili Butter Eggplant with Crispy Chickpeas makes an amazing lunch! Fold into pita, stuff into wraps, toss into a grain bowl, or even serve over rice for a new twist.
Final Thoughts
If you’re craving something bold yet easy to assemble, Calabrian Chili Butter Eggplant with Crispy Chickpeas is a recipe that truly delivers. You’ll love the blend of spicy, smoky, creamy, and crunchy in every bite—and once you try it, I guarantee it’ll become a staple you’ll turn to again and again. So gather your ingredients and treat yourself (and your table) to a frenzy of color and flavor tonight!
Print
Calabrian Chili Butter Eggplant with Crispy Chickpeas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Description
This Calabrian Chili Butter Eggplant with Crispy Chickpeas recipe is a flavorful and satisfying vegetarian main course that combines the smoky heat of Calabrian chilies with tender roasted eggplant and crispy spiced chickpeas. Topped with a creamy Greek yogurt sauce and fresh herbs, it’s a Mediterranean-inspired dish that’s perfect for a light yet filling meal.
Ingredients
Eggplant:
- 2 medium eggplants, sliced into 1/2-inch thick rounds
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crispy Chickpeas:
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Pinch of salt
Calabrian Chili Butter:
- 2 tablespoons unsalted butter
- 1 tablespoon Calabrian chili paste (adjust to taste)
Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Pinch of salt
Garnish:
- Chopped fresh parsley
- Lemon zest
Instructions
- Preheat the oven: to 425°F (220°C) and line two baking sheets with parchment paper.
- Prepare the eggplant and chickpeas: Drizzle eggplant slices with olive oil, salt, and pepper. Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Roast both in the oven until tender and crispy.
- Make the chili butter: Melt butter in a saucepan, stir in Calabrian chili paste, and set aside.
- Prepare the yogurt sauce: Mix Greek yogurt, lemon juice, honey, and salt until smooth.
- Assemble the dish: Spread yogurt sauce on plates, top with eggplant, drizzle with chili butter, add crispy chickpeas, and garnish with parsley and lemon zest.
Notes
- For extra richness, brush eggplant slices with chili butter before roasting.
- This dish can be served warm or at room temperature and pairs well with couscous or warm pita.
Nutrition
- Serving Size: 1 plated portion
- Calories: 360
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
