Orecchiette With Marinated Eggplant, Burrata And Chiles

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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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