Rigatoni with Eggplant and Yogurt

Photo: Bryan Gardner
Prep Time:
15 mins
Total Time:
30 mins


  • 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


  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.

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