Pasta with Marinated Grilled Eggplant Burrata and Chiles

Ingredients

• 2 pounds mixed eggplant, such as Italian and Japanese (trimmed and halved lengthwise)
• ¼ cup extra-virgin olive oil (plus 2 tablespoons)
• Kosher salt
• Pepper
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 teaspoons preserved lemon rind (minced)
• 2 garlic cloves (finely chopped)
• 2 oregano sprigs (plus leaves for garnish)
• 1 dried chile de arbol (crushed)
• 1 pound orecchiette pasta
• 3 oil-packed Calabrian chiles (drained and finely chopped)
• ½ cup Romano cheese (freshly grated, plus more for serving)
• ½ pound burrata or buffalo mozzarella (torn into bite-size pieces)
• parsley (Chopped, for garnish)

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