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Calabrian Chili Butter Eggplant with Crispy Chickpeas
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
  • ΒΌ cup fresh tender herbs, such as parsley, dill, chives for serving
  • 2 cups cooked white rice optional, for serving
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