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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Light a grill or preheat a grill pan. | 2. Brush the cut sides of the halved eggplants with olive oil and season with salt; grill the eggplants cut side down over moderate heat until lightly charred, about 4 minutes. | 3. Turn and continue grilling until just browned and cooked through, about 2 minutes longer. | 4. Let cool; dice the eggplants and transfer to a bowl. | 5. Pour the vinegar over the eggplant and toss well. | 6. In a small saucepan, combine the 1/4 cup plus 1 tablespoon of olive oil with the garlic, marjoram sprigs, crushed red pepper and 2 teaspoons of kosher salt. | 7. Bring the oil to a simmer, then pour it over the eggplant and toss; let stand for 1 hour. | 8. Discard the marjoram sprigs. | 9. In a pot of boiling salted water, cook the orecchiette until al dente. | 10. Drain the pasta, reserving 3/4 cup of the cooking water. | 11. Add the eggplant to the pot and cook over moderate heat, stirring lightly, until hot, about 30 seconds. | 12. Add the orecchiette and the reserved cooking water and cook, tossing, for about 30 seconds. | 13. Remove the pot from the heat and stir in the pecorino and parsley. | 14. Spoon the pasta into bowls. | 15. Dot the pasta with the creamy burrata filling. | 16. Garnish with the lemon zest, chile strips and marjoram leaves and serve. | 17. WINE:*. | 18. Rich, spicy dishes like this pasta will overwhelm reds that don't have equally robust flavors. A good place to find these kinds of reds is Italy's central Abruzzo region, which produces lush, berry-packed wines from the Montepulciano grape. Try the peppery 2007 Nicodemi Notari Montepulciano d'Abruzzo or the smooth 2006 Valle Reale Montepulciano d'Abruzzo. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese eggplant	4	halved		302.6007	0.0	67.3202	1.7
olive oil	1/4	cup		477.36	0.0	0.0	54.0
kosher salt				302.6007	0.0	67.3202	1.7
red wine vinegar	1/3	cup		15.1367	0.2151	0.0319	0.0
garlic clove	2			302.6007	0.0	67.3202	1.7
marjoram	3	tablespoon		13.821	3.0886	0.6457	0.359
red pepper flake	1/2	teaspoon	crushed	302.6007	0.0	67.3202	1.7
orecchiette	3/4	lb		302.6007	0.0	67.3202	1.7
pecorino cheese	2	tablespoons	grated	302.6007	0.0	67.3202	1.7
flat leaf parsley	1	tablespoon	chopped	302.6007	0.0	67.3202	1.7
burrata cheese	1/2	lb	halved scooped	302.6007	0.0	67.3202	1.7
lemon zest	1	coarsely	grated	302.6007	0.0	67.3202	1.7
red chilies	2		oil-packed seeded cut	302.6007	0.0	67.3202	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.