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–+ servings

Calabrian Chili Butter Eggplant with Crispy Chickpeas

5 | 3 reviews
This eggplant dish is perfect as a side, but with a topping of crispy chickpeas, it can easily turn into a full meal. It's simple to make, and the eggplant melts into its natural texture, becoming all rich and sliceable. Calabrian chili butter melts into a thick and rich sauce that takes only a few ingredients and a few minutes to make. It's one of my favorite ways to use all the huge eggplant I pick up during late summer!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings

Equipment

Ingredients

  • 2 medium eggplants, about 2 pounds
  • Diamond Crystal kosher salt
  • 1 (15-ounce) can of chickpeas, drained and rinsed
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • 1 tablespoon Calabrian chili paste
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 large garlic cloves, finely grated
  • 4 tablespoons salted butter
  • 1/4 cup fresh tender herbs, such as parsley, dill, chives, for serving
  • 2 cups cooked white rice, optional, for serving

Instructions 

  1. Preheat the oven to 375°F.
  2. Slice the tops off of the eggplant and cut them into thin spears. Sprinkle them with a liberal sprinkle of kosher salt and let them sit for 15 minutes to pull out excess moisture.
  3. While the eggplant is resting, add the chickpeas to a parchment-lined baking sheet and pat them dry. Drizzle with two tablespoons of olive oil and season with a large pinch of salt and a few cracks of black pepper. Stir to coat and roast for 20-25 minutes or until the chickpeas are golden.
  4. In a small cup, mix together the chili paste, vinegar, honey, grated garlic cloves and a large pinch of salt. Set aside.
  5. Place a large pan over medium heat and add two tablespoons of olive oil. Cook the eggplant spears in batches. Let them sizzle, undisturbed for 3-4 minutes on each side or until golden. Flip and repeat, adding more olive oil as needed. When finished, add all the eggplant spears to a bowl on the side.
  6. In the same pan, add the butter. Let it melt and begin to softly foam, forming brown flecks on the bottom of the pan, about 4-5 minutes. Add in the Calabrian chili mixture and stir into a sauce. Let this cook for another 1-2 minutes or until thick.
  7. Add the eggplant back into the pan and mix to coat all the spears in the sauce. Turn off the heat.
  8. By now the chickpeas should be finished, so serve all together with white rice. Top with roughly chopped parsley, dill or chives and enjoy!