Food & Cooking Recipes Ingredients Pasta and Grains Rigatoni with Eggplant and Yogurt Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 28, 2018 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 15 mins Total Time: 30 mins Servings: 4 Ingredients 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 ½ cup chopped cilantro, plus small sprigs for serving 1 cup plain yogurt or sour cream Directions 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. Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta. 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. Rate it Print