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Pennoni with Grilled Eggplant, Mint, and Burrata
MARTHA STEWART9Ingredients
30Minutes
290Calories
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Ingredients
US|METRIC
8 SERVINGS
- 5 eggplants (medium, halved lengthwise)
- 2 Tbsp. extra-virgin olive oil (plus more for brushing)
- 3 garlic cloves (thinly sliced)
- 1 thai chile (thinly sliced)
- coarse salt
- 1 lb. rigatoni (pennoni, or orecchiette, cooked until al dente, 1 cup cooking water reserved)
- 1 Tbsp. fresh lemon juice
- 1 tsp. grated lemon zest
- 8 oz. burrata (or mozzarella cheese, torn into pieces)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium340mg14% |
| Potassium840mg24% |
| Protein13g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber10g40% |
| Sugars7g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium25% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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