Description
This Calabrian Chili Butter Eggplant with Crispy Chickpeas is a flavorful Italian-inspired dish featuring tender, roasted eggplant slices brushed with spicy Calabrian chili butter and topped with perfectly crispy smoked paprika-seasoned chickpeas. Served with a refreshing lemon-infused Greek yogurt and garnished with fresh herbs, this vegetarian recipe is perfect as a hearty main course or a delicious side dish.
Ingredients
Scale
Eggplant and Chickpeas
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 3 tablespoons olive oil, divided
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Calabrian Chili Butter
- 2 tablespoons unsalted butter
- 1 tablespoon Calabrian chili paste (or more to taste)
- 2 garlic cloves, minced
Lemon Yogurt Sauce and Garnish
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- Pinch of salt
- Chopped fresh parsley or mint for garnish
Instructions
- Preheat and Prepare Eggplant: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Arrange the eggplant slices in a single layer and brush both sides with 2 tablespoons of olive oil. Season generously with salt and pepper to taste.
- Roast Eggplant: Place the prepared eggplant in the oven and roast for 25 to 30 minutes, flipping halfway through, until the slices are golden brown and tender.
- Prepare Chickpeas: While the eggplant roasts, toss the rinsed and dried chickpeas with 1 tablespoon olive oil, smoked paprika, and a pinch of salt in a bowl. Spread the chickpeas evenly on a separate baking sheet.
- Roast Chickpeas: Roast the chickpeas in the same 425°F oven for 20 to 25 minutes, shaking the pan halfway through to ensure even crisping. They should be crispy and golden.
- Make Calabrian Chili Butter: While roasting, melt the unsalted butter in a small saucepan over medium heat. Add the Calabrian chili paste and minced garlic, stirring for 1 to 2 minutes until fragrant. Remove from heat and set aside.
- Prepare Lemon Yogurt Sauce: In a small bowl, combine the Greek yogurt, lemon juice, and a pinch of salt. Mix well until smooth and tangy.
- Assemble and Serve: To serve, spread a dollop of the lemon yogurt sauce onto each plate. Arrange the roasted eggplant slices on top, then drizzle generously with the Calabrian chili butter. Sprinkle the crispy chickpeas over the dish and garnish with chopped fresh parsley or mint. Serve warm and enjoy!
Notes
- Calabrian chili paste varies in heat; start with a small amount and adjust to your taste preference.
- If you don’t have Calabrian chili paste, you can substitute with harissa or red pepper flakes.
- This dish works wonderfully as both a vegetarian main course or a hearty side dish.
- For an extra kick, add more chili paste or a pinch of chili flakes when making the butter.
- Ensure chickpeas are well dried before roasting for maximum crispiness.
