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Pasta with Marinated Grilled Eggplant, Burrata and Chiles
FOOD AND WINE15Ingredients
60Minutes
960Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. eggplant (mixed, such as Italian and Japanese, trimmed and halved lengthwise)
- 1/4 cup extra-virgin olive oil
- kosher salt
- pepper
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. red wine vinegar
- 2 tsp. lemon rind (minced preserved, see Note)
- 2 garlic cloves (finely chopped)
- 2 oregano (sprigs, plus leaves for garnish)
- 1 chile de árbol (dried, crushed)
- 1 lb. orecchiette pasta
- 3 oil (packed Calabrian chiles, drained and finely chopped)
- 1/2 cup grated romano cheese (freshly, plus more for serving)
- 1/2 lb. burrata (or buffalo mozzarella, torn into bite-size pieces)
- chopped parsley (for garnish, optional)
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NutritionView More
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960Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories960Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium870mg36% |
| Potassium950mg27% |
| Protein37g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate105g35% |
| Dietary Fiber12g48% |
| Sugars10g |
| Vitamin A10% |
| Vitamin C25% |
| Calcium60% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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