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
Scale
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
