Pasta with Marinated Grilled Eggplant, Burrata and

Name: Pasta with Marinated Grilled Eggplant, Burrata and Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mixed eggplant (such as Italian and Japanese), trimmed and halved lengthwise; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt; Pepper; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 2 teaspoons minced preserved lemon rind (see Note); 2 garlic cloves, finely chopped; 2 oregano sprigs, plus leaves for garnish; 1 dried chile de arbol, crushed; 1 pound orecchiette pasta; 3 oil-packed Calabrian chiles, drained and finely chopped; 1/2 cup freshly grated Romano cheese, plus more for serving; 1/2 pound burrata or buffalo mozzarella, torn into bite-size pieces; Chopped parsley, for garnish

Servings: persons

2 pounds mixed eggplant (such as Italian and Japanese), trimmed and halved lengthwise
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons minced preserved lemon rind (see Note)
2 garlic cloves, finely chopped
2 oregano sprigs, plus leaves for garnish
1 dried chile de arbol, crushed
1 pound orecchiette pasta
3 oil-packed Calabrian chiles, drained and finely chopped
1/2 cup freshly grated Romano cheese, plus more for serving
1/2 pound burrata or buffalo mozzarella, torn into bite-size pieces
Chopped parsley, for garnish

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.

1699

kcal

Calories

109

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds mixed eggplant (such as Italian and Japanese), trimmed and halved lengthwise, 1/4 cup plus 2 tablespoons extra-virgin olive oil, Kosher salt, Pepper, and more.

Yes, Pasta with Marinated Grilled Eggplant, Burrata and Chiles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta with Marinated Grilled Eggplant, Burrata and Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions