Pasta with Marinated Grilled Eggplant Burrata and Chiles
Ingredients
- 2 pounds mixed eggplant, such as Italian and Japanese (trimmed and halved lengthwise)
- ¼ cup extra-virgin olive oil (plus 2 tablespoons)
- Kosher salt
- Pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons preserved lemon rind (minced)
- 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)
- ½ cup Romano cheese (freshly grated, plus more for serving)
- ½ pound burrata or buffalo mozzarella (torn into bite-size pieces)
- parsley (Chopped, for garnish)
Instructions
Pasta with Marinated Grilled Eggplant, Burrata and Chiles serves 6 original recipe by Food & Wine.
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