Pennoni with Grilled Eggplant, Mint, and Burrata

Name: Pennoni with Grilled Eggplant, Mint, and Burrata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings coarse salt; 454 grams pennoni, rigatoni, or orecchiette, cooked until al dente (1 cup cooking water reserved); 5 mediums eggplants, halved lengthwise; 3 garlic cloves, thinly sliced; 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice; 227 grams burrata or mozzarella cheese, torn into pieces; 2 Tbsps extra-virgin olive oil, plus more for brushing; 1 red thai chile, thinly sliced

Need Head to the store and pick up coarse salt, orecchiette, lemon zest, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July.