Pennoni with Grilled Eggplant, Mint, and Burrata

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.

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.

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.