Pennoni with Grilled Eggplant, Mint, and Burrata

MARTHA STEWART
9Ingredients
30Minutes
290Calories

Ingredients

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

    290Calories
    Sodium14% DV340mg
    Fat18% DV12g
    Protein25% DV13g
    Carbs12% DV36g
    Fiber40% DV10g
    Calories290Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol50mg17%
    Sodium340mg14%
    Potassium840mg24%
    Protein13g25%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber10g40%
    Sugars7g14%
    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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