Calabrian Chili Butter Eggplant with Crispy Chickpeas

Name: Calabrian Chili Butter Eggplant with Crispy Chickpeas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American, Italian
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

Prep:20minCook:20min

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!

Updated at: Thu, 21 Nov 2024 06:15:25 GMT