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