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Gallery Pennoni with Grilled Eggplant, Mint, and Burrata Recipe Summary prep: 30 mins total: 30 mins Servings: 8

Ingredients Ingredient Checklist 5 medium eggplants, halved lengthwise 2 tablespoons extra-virgin olive oil, plus more for brushing 3 garlic cloves, thinly sliced 1 red Thai chile, thinly sliced Coarse salt 1 pound pennoni, rigatoni, or orecchiette, cooked until al dente (1 cup cooking water reserved) 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 8 ounces burrata or mozzarella cheese, torn into pieces 1/2 cup micro mint or small mint leaves

Cook’s Notes Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil – you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think “salty like the sea.”) Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.

Gallery Pennoni with Grilled Eggplant, Mint, and Burrata

Recipe Summary prep: 30 mins total: 30 mins Servings: 8

Pennoni with Grilled Eggplant, Mint, and Burrata

Pennoni with Grilled Eggplant, Mint, and Burrata

Pennoni with Grilled Eggplant, Mint, and Burrata

Recipe Summary prep: 30 mins total: 30 mins Servings: 8

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 8

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 8

8

Ingredients

Ingredients

  • 5 medium eggplants, halved lengthwise 2 tablespoons extra-virgin olive oil, plus more for brushing 3 garlic cloves, thinly sliced 1 red Thai chile, thinly sliced Coarse salt 1 pound pennoni, rigatoni, or orecchiette, cooked until al dente (1 cup cooking water reserved) 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 8 ounces burrata or mozzarella cheese, torn into pieces 1/2 cup micro mint or small mint leaves

Directions

Heat grill to medium. Brush eggplants with oil. Grill, turning occasionally, until soft and cooked through, about 25 minutes. Transfer to a cutting board; let cool. Coarsely chop eggplant.

Heat oil in a large skillet over medium heat. Cook garlic until golden, about 3 minutes. Add eggplant and chile; toss to coat. Season with salt.

Toss in pasta, reserved cooking water, and lemon zest and juice. Remove from heat. Stir in burrata and mint.

Cook’s Notes Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil – you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think “salty like the sea.”) Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.

Cook’s Notes

Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil – you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think “salty like the sea.”) Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.

Reviews (3)

 Add Rating & Review     49 Ratings   5 star values:        4    4 star values:        6    3 star values:        20    2 star values:        16    1 star values:        3

Reviews (3)

Add Rating & Review     49 Ratings   5 star values:        4    4 star values:        6    3 star values:        20    2 star values:        16    1 star values:        3

Add Rating & Review

49 Ratings 5 star values: 4 4 star values: 6 3 star values: 20 2 star values: 16 1 star values: 3

49 Ratings 5 star values: 4 4 star values: 6 3 star values: 20 2 star values: 16 1 star values: 3

49 Ratings 5 star values: 4 4 star values: 6 3 star values: 20 2 star values: 16 1 star values: 3

  • 5 star values: 4 4 star values: 6 3 star values: 20 2 star values: 16 1 star values: 3

    Martha Stewart Member     Rating: Unrated       04/16/2016   When cooking a new recipe, I follow the directions carefully the first time or two. So I salted the pasta water per the "Cook's Note." That ruined the dish. We'll have it again, without the "salty like the sea " salt level. The first batch had to be tossed, wasting time and money, and dinner was on hold while I cooked something else. The shame is, it would have been delicious without the excess salt.  

Martha Stewart Member     Rating: Unrated       04/16/2016   When cooking a new recipe, I follow the directions carefully the first time or two. So I salted the pasta water per the "Cook's Note." That ruined the dish. We'll have it again, without the "sea water" salt level. The first batch had to be tossed, wasting time and money, and dinner was on hold while I cooked something else. The shame is, it would have been delicious without the excess salt.  

Martha Stewart Member     Rating: Unrated       08/02/2014   This was surprisingly good! I couldn't find burrata so used mozzerella balls and I wish I could have tried it with burrata because the mozzerella didn't really melt well. It sort of clumped together with the other mozzerella. Not a huge problem. Wasn't sure how much mint to add (it's not listed in the ingredients) so I just added a generous handful and it was great. The mint really makes the dish. Don't be shy salting the eggplant since it adds a lot of flavor.

    Martha Stewart Member

    Rating: Unrated 04/16/2016

When cooking a new recipe, I follow the directions carefully the first time or two. So I salted the pasta water per the “Cook’s Note.” That ruined the dish. We’ll have it again, without the “salty like the sea " salt level. The first batch had to be tossed, wasting time and money, and dinner was on hold while I cooked something else. The shame is, it would have been delicious without the excess salt.

Rating: Unrated

When cooking a new recipe, I follow the directions carefully the first time or two. So I salted the pasta water per the “Cook’s Note.” That ruined the dish. We’ll have it again, without the “sea water” salt level. The first batch had to be tossed, wasting time and money, and dinner was on hold while I cooked something else. The shame is, it would have been delicious without the excess salt.

Rating: Unrated 08/02/2014

This was surprisingly good! I couldn’t find burrata so used mozzerella balls and I wish I could have tried it with burrata because the mozzerella didn’t really melt well. It sort of clumped together with the other mozzerella. Not a huge problem. Wasn’t sure how much mint to add (it’s not listed in the ingredients) so I just added a generous handful and it was great. The mint really makes the dish. Don’t be shy salting the eggplant since it adds a lot of flavor.

All Reviews for Pennoni with Grilled Eggplant, Mint, and Burrata

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pennoni with Grilled Eggplant, Mint, and Burrata

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest