Orecchiette with Marinated Eggplant Burrata and Chiles

Ingredients

• 4 large Asian eggplants (1 1/2 pounds total), halved lengthwise
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
• Kosher salt
• 1/3 cup red wine vinegar
• 2 large garlic cloves, very thinly shaved (preferably on a Microplane slicer)
• 3 marjoram sprigs, plus 1 tablespoon marjoram leaves
• 1/2 teaspoon crushed red pepper
• 3/4 pound orecchiette
• 2 tablespoons freshly grated pecorino
• 1 tablespoon chopped flat-leaf parsley
• 1/2 pound burrata cheese, halved, creamy filling scooped out (reserve the firmer exterior for another use)
• Coarsely grated zest of 1 lemon
• 2 oil-packed red chiles, seeded and cut into thin strips (see Note)

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