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Gallery Rigatoni with Eggplant and Yogurt Credit: Bryan Gardner Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Rigatoni with Eggplant and Yogurt Credit: Bryan Gardner
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Gallery
Rigatoni with Eggplant and Yogurt Credit: Bryan Gardner
Rigatoni with Eggplant and Yogurt
Credit: Bryan Gardner
Rigatoni with Eggplant and Yogurt
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
Ingredients
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 1/2 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.
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All Reviews for Rigatoni with Eggplant and Yogurt
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rigatoni with Eggplant and Yogurt
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
