Pasta with Marinated Grilled Eggplant, Burrata and Chiles

Name: Pasta with Marinated Grilled Eggplant, Burrata and Chiles
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 árbol, 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

Pasta with Marinated Grilled Eggplant, Burrata and Chiles was pinched from <a href="http://www.foodandwine.com/recipes/pasta-marinated-grilled-eggplant-burrata-and-chiles" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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2 pounds mixed eggplant (such as Italian and Japanese), trimmed and halved lengthwise

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1/4 cup plus 2 tablespoons extra-virgin olive oil

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Kosher salt

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Pepper

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2 tablespoons fresh lemon juice

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1 tablespoon red wine vinegar

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2 teaspoons minced preserved lemon rind (see Note)

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2 garlic cloves, finely chopped

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2 oregano sprigs, plus leaves for garnish

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1 dried chile de árbol, crushed

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1 pound orecchiette pasta

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3 oil-packed Calabrian chiles, drained and finely chopped

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1/2 cup freshly grated Romano cheese, plus more for serving

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1/2 pound burrata or buffalo mozzarella, torn into bite-size pieces

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Chopped parsley, for garnish

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