Thursday, July 11, 2013

Pennoni with Grilled Eggplant, Mint, and Burrata Recipe

When cooked on the grill, eggplant takes on a smoky intensity that offsets the burrata cheese, a creamier cousin of mozzarella that melts into the pasta. With the addition of refreshing mint and lemon zest, the dish is comfort food at its best and brightest.


 5 medium eggplants, halved lengthwise
 2 tablespoons extra-virgin olive oil, plus more for brushing
 3 garlic cloves, thinly sliced
 1 red Thai chile, thinly sliced
 Coarse salt
 1 pound pennoni, rigatoni, or orecchiette, cooked until al dente (1 cup cooking water reserved)
 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
 8 ounces burrata or mozzarella cheese, torn into pieces

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.

Source: Martha Stewart Living, August 2011

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