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Rigatoni with Eggplant and Yogurt

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, September 2015


  • 2 large eggplants (about 1 pound each), halved lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 1 pound rigatoni
  • 1 teaspoon minced garlic
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons tahini
  • 1/2 cup chopped cilantro, plus small sprigs for serving
  • 1 cup plain yogurt or sour cream


  1. Heat broiler with rack 6 inches below heating element. Drizzle eggplants generously with oil; season with salt. Place on a rimmed baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. Flip and broil until cut sides are blackened and eggplants are very soft, about 8 minutes more.

  2. Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta.

  3. Scoop flesh from eggplants, discarding skins; transfer to a large bowl. Mash with oil, garlic, lemon juice, and tahini. Stir in pasta, 1/2 cup reserved pasta water, and cilantro. Season with salt and pepper. Add more pasta water, a little at a time, until sauce evenly coats pasta. Serve, with yogurt and cilantro sprigs, and drizzled with oil.

Reviews Add a comment

  • lcc234
    14 SEP, 2015
    Surprisingly good. And fast. Roasted the eggplant on the grill. Blended ingredients in food processor with a little pasta water. Mixed with pasta and added water to get to consistency. Served with the yogurt, arugula (out of cilantro), salt, zataar, and tomoatoes. Delish.