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Pennoni with Grilled Eggplant, Mint, and Burrata
  • prep: 30 min
  • cook: 0 hr
  • total: 30 min
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  • servings:
  • Summary

    Grilling the eggplants amps up their smoky flavor. Burrata (a cream-filled mozzarella) melts into the warm pasta, binding the ingredients together to make a silky sauce.

    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

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 32 % Daily Value *
    • Total Fat: 4 g 5.38%
    • Saturated Fat: 0 g 2.45%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 0 mg 0%
    • Calcium: 0 mg 0.03%
    • Potassium: 0 mg 0.01%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.01%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0.11%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 0.54%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq