How do I store Calabrian Chili Butter Eggplant with Chickpeas properly?

It is best to store the cooked white rice, eggplant, and crispy chickpeas separately in airtight containers. This practice prevents the crispy chickpeas from becoming soggy and preserves the texture of the eggplant. For reheating, warm the eggplant gently in a skillet or microwave, and crisp up the chickpeas in a preheated oven or skillet to restore crunch. Combining the components only when ready to serve maintains the dish’s freshness.

Can I substitute eggplant in Calabrian chili butter recipes?

Yes, alternatives such as zucchini, cauliflower, or firm tofu can be used. Zucchini requires less cooking time, about 2-3 minutes per side, while cauliflower florets are delicious roasted beforehand. Firm tofu should be pressed and pan-fried until golden before saucing. These swaps allow you to match personal preferences or accommodate ingredient availability. Explore more plant-based recipes on our blog for inspiration.

What's the secret to making chickpeas crispy?

The key to crispy chickpeas starts with thoroughly drying them to remove excess moisture after rinsing. Drizzle with just enough olive oil and season well, then roast at 375°F on parchment. Shaking the pan halfway ensures even crisping. For detailed techniques, check out this comprehensive roasting guide.

Is Calabrian chili butter spicy, and can I adjust the heat?

Calabrian chili butter typically offers a moderate, smoky heat with a pleasant sweetness. It has a Scoville rating averaging between 15,000 and 50,000, which provides warmth without overwhelming spice for most palates. You can adjust heat by varying the amount of chili paste used or balancing it with more butter or honey to mellow the spice. This makes it adaptable to all taste preference levels.

Calabrian Chili Butter Eggplant with Crunchy Chickpeas

Ingredients

Scale

2 medium eggplants (about 2 pounds) or 3 to 4 Chinese eggplants
1 (15-ounce) can chickpeas, drained and rinsed
Diamond kosher salt
Extra-virgin olive oil
Freshly ground black pepper
1 tablespoon Calabrian chili paste (or substitute with similar chili peppers in oil)
2 tablespoons balsamic vinegar (or substitute with red wine 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 (or quinoa, optional, for serving)

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Instructions

Preheat the oven to 375°F. Slice the eggplants into thin spears, sprinkle with kosher salt, and let sit for 15 minutes to draw out excess moisture and reduce bitterness.
Pat chickpeas dry, then drizzle with olive oil, salt, and pepper. Roast on a parchment-lined baking sheet for 20-25 minutes until golden and crispy.
In a small bowl, mix Calabrian chili paste, balsamic vinegar, honey, grated garlic, and a pinch of salt. Set aside.
Heat a large skillet over medium heat with olive oil. Cook the eggplant spears in batches for about 3-4 minutes per side until golden, adding more oil as needed. Transfer cooked eggplant to a bowl.
Using the same pan, melt butter and cook until it foams and browns slightly (4-5 minutes). Add the chili mixture and cook for 1-2 minutes until the sauce thickens.
Return eggplant to the pan and gently toss to coat well with the sauce.
Serve the eggplant over white rice, topped with crispy chickpeas and fresh herbs. Adjust seasoning with black pepper and salt as needed.

Notes

🍆 Salting the eggplant helps to draw out moisture and prevent sogginess, achieving golden, flavorful slices.
🧄 For crispy chickpeas, ensure they are patted extra dry before roasting.
🥒 Experiment with substitutes like zucchini, cauliflower, or tofu, adjusting cooking times accordingly.

Prep Time: 20 minutes
Inactive Time (Salting Eggplants): 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Roasting
Cuisine: Italian
Diet: Vegetarian, Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 15g
Sodium: 320mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 8g
Protein: 7g
Cholesterol: 30mg