Orecchiete Wiith Marinated Eggplant, Burrata & Chiles Recipe

Name: Orecchiete Wiith Marinated Eggplant, Burrata & Chiles Recipe
Total time: 120 min
Ingredients: 4 large Japanese eggplants, halved lengthwise (1 1/2 pounds total); 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing; kosher salt; 1/3 cup red wine vinegar; 2 large garlic cloves, very thinly shaved (preferably on a Microplane slicer); 3 marjoram, sprigs plus 1 tablespoon marjoram leaves; 1/2 teaspoon crushed red pepper flakes; 3/4 lb orecchiette; 2 tablespoons freshly grated pecorino cheese; 1 tablespoon chopped flat leaf parsley; 1/2 lb burrata cheese, halved, creamy filling scooped out (reserve the firmer exterior for another use); 1 coarsely grated lemon, zest of; 2 oil-packed red chilies, seeded and cut into thin strips

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At New York City's A Voce, Missy Robbins makes this elegant, decadent pasta dish with burrata, the creamy cow's-milk cheese from Italy. She says, &quo

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Ingredients

4 large Japanese eggplants, halved lengthwise (1 1/2 pounds total)
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
kosher salt
1/3 cup red wine vinegar
2 large garlic cloves, very thinly shaved (preferably on a Microplane slicer)
3 marjoram, sprigs plus 1 tablespoon marjoram leaves
1/2 teaspoon crushed red pepper flakes
3/4 lb orecchiette
2 tablespoons freshly grated pecorino cheese
1 tablespoon chopped flat leaf parsley
1/2 lb burrata cheese, halved, creamy filling scooped out (reserve the firmer exterior for another use)
1 coarsely grated lemon, zest of
2 oil-packed red chilies, seeded and cut into thin strips