1medium or large eggplanttrimmed and sliced crosswise about 1 inch thick
1/4cupextra virgin olive oildivided
kosher salt and pepper
1poundorecchiette pasta
kosher salt for pasta water
3clovesgarlicminced
1teaspooncrushed red pepper flakes
Zest of 1 lemon
Juice of 1 lemon
1/2cupfreshly grated Romano or Parmesan cheese
4-6ouncesburrataoptional but so delicious
chopped basil or parsley for garnishoptional
Instructions
Preheat a grill over high heat or heat a grill pan.
Lightly brush the asparagus, eggplant and scallions with 2 tablespoons of the olive oil. Sprinkle with salt and pepper to taste.
Grill the vegetables for 4 minutes a side or until lightly charred.
Transfer to a cutting board and allow to cool slightly. Cut into bite-sized chunks and set aside.
Bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the orecchiette until al dente. Remove 2-3 cups of the pasta water and set aside. Drain pasta.
Bring a large skillet to medium heat and add the rest of the olive oil. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the pasta, lemon zest, lemon juice and 1 cup pasta water and stir well to combine. Stir in Romano or Parmesan cheese, and taste for seasoning. Toss in additional pasta water slowly until the pasta becomes saucy. Remove from heat.
Add the grilled vegetables tossing carefully and serve. Top with a few dollops of burrata cheese and garnish with chopped basil or parsley.