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Orecchiette with Marinated Eggplant, Burrata and Chiles

Food & Wine
  • minutes
  • Serves 4

INGREDIENTS

4

Asian eggplants, large

1 tbsp

Flat-leaf parsley

2

Garlic cloves, large

1

Lemon, zest of

3

Marjoram, sprigs

2

Red chiles, oil-packed

3/4 lb

Orecchiette

1

Kosher salt

1/2 tsp

Red pepper

5/16 cup

Olive oil, extra-virgin

1/3 cup

Red wine vinegar

1/2 lb

Burrata cheese

2 tbsp

Pecorino