• 8servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 medium eggplants, halved lengthwise

  2. 2 tablespoons extra-virgin olive oil, plus more for brushing

  3. 3 garlic cloves, thinly sliced

  4. 1 red Thai chile, thinly sliced

  5. Coarse salt

  6. 1 pound pennoni, rigatoni, or orecchiette, cooked until al dente (1 cup cooking water reserved)

  7. 1 teaspoon finely grated lemon zest, plus

  8. 1 tablespoon fresh lemon juice

  9. 8 ounces burrata or mozzarella cheese, torn into pieces

Instructions Jump to Ingredients ↑

  1. Heat grill to medium. Brush eggplants with oil. Grill, turning occasionally, until soft and cooked through, about 25 minutes. Transfer to a cutting board; let cool. Coarsely chop eggplant.

  2. Heat oil in a large skillet over medium heat. Cook garlic until golden, about 3 minutes. Add eggplant and chile; toss to coat. Season with salt.

  3. Toss in pasta, reserved cooking water, and lemon zest and juice. Remove from heat. Stir in burrata and mint.


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