-
1
Heat a grill pan.
-
2
Rub the eggplant with 1/4 cup of the olive oil and season with salt and pepper.
-
3
Grill the eggplant over moderate heat, turning, until golden and tender, about 15 minutes.
-
4
Transfer to a cutting board and let cool slightly.
-
5
Cut into 3/4-inch pieces and transfer to a bowl.
-
6
Add the lemon juice, vinegar and 1 teaspoon of the preserved lemon rind and mix well.
-
7
In a small skillet, heat the remaining 2 tablespoons of oil.
-
8
Add the garlic, oregano sprigs and chile de arbol and cook over moderately low heat, stirring, until the garlic is fragrant and starts to brown, 1 to 2 minutes.
-
9
Add the mixture to the eggplant and toss to evenly coat.
-
10
In a large saucepan of salted boiling water, cook the orecchiette until al dente.
-
11
Drain, reserving 1 cup of the cooking water.
-
12
Return the pasta and pasta water to the saucepan and add the eggplant and its marinade, the Calabrian chiles, the 1/2 cup of grated Romano and the remaining 1 teaspoon of preserved lemon rind.
-
13
Season with salt and pepper and toss over moderately high heat until well combined and the pasta is saucy, about 2 minutes.
-
14
Remove the pan from the heat and discard the oregano sprigs.
-
15
Add the burrata, toss quickly and transfer to plates.
-
16
Garnish with oregano leaves and chopped parsley and serve, passing grated Romano cheese at the table.
