Description
This Calabrian Chili Butter Eggplant with Crispy Chickpeas recipe offers a flavorful and satisfying vegetarian main course inspired by Mediterranean and Italian flavors. Featuring tender roasted eggplant rounds paired with crunchy chickpeas, all drizzled with a spicy Calabrian chili butter and served alongside creamy lemon-infused Greek yogurt, this dish balances heat, creaminess, and texture for an incredible meal.
Ingredients
Scale
Eggplant and Chickpeas
- 2 medium eggplants, cut into 1/2-inch rounds
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Calabrian Chili Butter
- 2 tablespoons unsalted butter
- 1 tablespoon Calabrian chili paste
Lemon Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 teaspoon lemon juice
- Pinch of salt
Garnishes
- Fresh parsley, chopped
- Flaky sea salt
Instructions
- Prep and Roast: Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper. Arrange eggplant slices on one sheet and chickpeas on the other. Drizzle both with olive oil, season with salt, pepper, smoked paprika, and garlic powder. Toss gently to coat evenly while keeping them separate.
- Roast to Perfection: Place both sheets in the oven and roast for 25 to 30 minutes. Flip the eggplant halfway through roasting. The eggplant should be golden and tender, while chickpeas become crisp and crunchy.
- Prepare Calabrian Chili Butter: While roasting, melt butter in a small skillet over low heat. Stir in the Calabrian chili paste and simmer gently for 1 to 2 minutes to meld flavors, then remove from heat.
- Make Lemon Yogurt Sauce: In a small bowl, combine Greek yogurt, lemon juice, and a pinch of salt. Stir well to blend and set aside.
- Assemble and Serve: Spread a spoonful of the lemon yogurt sauce on each plate. Top with roasted eggplant rounds and crispy chickpeas. Drizzle generously with Calabrian chili butter. Garnish with fresh parsley and a sprinkle of flaky sea salt before serving.
Notes
- For extra smoky flavor, char eggplant slices on a grill instead of roasting.
- Adjust the amount of Calabrian chili paste based on your heat preference; start with 1 teaspoon for less spicy.
- Swap Greek yogurt for dairy-free yogurt alternatives to accommodate dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean, Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 12mg
