Pennoni with Grilled Eggplant, Mint, and Burrata

49 Ratings
  • 5 4
  • 4 6
  • 3 20
  • 2 16
  • 1 3

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.

Martha Stewart Living, August 2011

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Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
8
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Ingredients

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.

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  • 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.

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Reviews (3)

49 Ratings
  • 5 4
  • 4 6
  • 3 20
  • 2 16
  • 1 3
Martha Stewart Member
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
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
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.
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