Crazy good orrechiettes with grilled eggplants and mozzarella di bufala

Preparation :20 min Cooking :20 min
Difficulty :easy
Servings :4

These crazy good orrechiettes with grilled eggplants and mozzarella di bufala are vegeterian indeed, but that doesn’t mean they can’t be ultra-flavorful! A simple yet very comforting meal.


  • 3 small Italian eggplants, cut in 2 cm thick slices
  • Olive oil
  • Italian spices
  • 500g orecchiette
  • 2 garlic cloves, finely chopped
  • 1 1/2 red bell pepper, diced
  • 2 tablespoons white wine
  • A handful fresh origano, chopped
  • 1 cup fresh Pecorino Romano cheese, grated
  • 200g mozzarella di bufala cheese, cut in big cubes
  • Spicy olive oil


  • Place the eggplant slices on a cooking tray and generously baste them with olive oil on both sides. Season with salt and pepper on one side only and sprinkle with Italian spices to taste.
  • Preheat the bbq at maximum intensity then reduce at medium intensity. Place the eggplants on the grill and cook for 1-2 minutes. Rotate 45 degrees and continue cooking for 1-2 minutes. Flip and repeat : cooking 1-2 minutes, 45 degrees rotation and cook 1-2 minutes. Remove from heat, cut in big cubes and set aside.
  • Bring a big pot of salted water to a boil and cook the pasta al dente as per instructions on the box. Throw in a strainer, drain well and pour about 3 tablespoons olive oil on them. Stir well and set aside.
  • In the same big pot at medium heat, add 2 tablespoons olive oil and cook garlic while stirring for 1 minute. Add the peppers and continue cooking for 4-5 minutes while stirring often, until peppers are cooked but still crunchy. Add the white wine, stir and cook for 1 minute.
  • Add the orecchiette, eggplants, origano, Pecorino then season with salt and pepper. Stir gently and cook for 2-3 minutes to reheat well. Add the mozzarella cubes and continue cooking for 1-2 minutes then your all set!
  • Serve in big bowls then add a drizzle of spicy olive oil to taste. Add a ton of Pecorino cheese on top, garnish with fresh origano then jump in right away!
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Our wine stewards suggest

+- 15$ Robertson Winery Chenin Blanc

These fresh pastas are calling for a light and delicate wine just like this amazing chenin from South Africa. At this price, you can even use it in the recipe!

+- 15$ Paco & Lola Albarino 2014

I am a huge fan of Albarino that creates excellent wines in the north-west of Spain! A white that has floral and citrus hints and that is almost too easy to drink.

Dominus Vobiscum Triple, Microbrasserie Charlevoix

The pecorino and oregano in the dish need a beer with a strong spicy taste. This lager Belgian-inspired beer offers aromas of clove, lemon, pepper, coriander and pear with a touch of acidity that will play with the textures and flavors of the dish. Beware of its high alcohol content, it’s well hidden by the dry aftertaste.

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