All you need is a glass of chilled white wine and a bowl of this pasta to transport yourself to Italy on a weeknight. This dish might look simple but it’s surprisingly decadent, thanks to luscious burrata cheese, which is fresh mozzarella filled with cream. (You can also substitute fresh mozzarella and a splash of heavy cream, although it won’t be quite as rich.) Crushed red pepper, garlic, lemon juice and zest, and fresh mint add boldness to this creamy pasta and tender sautéed eggplant adds sweetness. The recipe calls for rigatoni, ziti, or orecchiette pasta, but you can use any shape of pasta—although noodles like linguine or spaghetti are a little hard to eat with the pieces of eggplant. This Pasta with Eggplant, Burrata, and Mint is hearty enough to serve as a vegetarian main dish, but you could serve smaller portions of it along with grilled chicken or steak. You’ll want to pick out the right eggplant for this recipe. Smaller ones tend to be creamier and more tender when cooked. Pick a firm eggplant with smooth, shinny skin. Contrary to popular belief, you don’t need special skills to master cooking eggplant, just a few simple, summery recipes like this one.
Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele
Pasta with Eggplant, Burrata, and Mint Recipe
Servings Per Recipe:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.