Crazy good orrechiettes with grilled eggplants and mozzarella di bufala

  • Preparation 20 min
  • Cooking 20 min
  • Servings 4
  • Freezing Absolutely



  • 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!