2 tbsps extra-virgin olive oil, more drizzling
coarse salt et freshly ground pepper
1 lb rigatoni
1 tsp minced garlic
3 tbsps fresh lemon juice
3 tbsps tahini
1/2 cup chopped cilantro, small sprigs for serving
1 cup plain yogurt or sour cream
1. heat broiler w/rack 6 ins below heating element. drizzle eggplants generously w/oil; season w/salt. place on a rimmed baking sheet, cut-side down. broil until skins are blistered, 10mins. flip et broil until cut sides are blackened et eggplants are very soft, 8mins 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 w/oil, garlic, lemon juice, et tahini. stir in pasta, 1/2 cup reserved pasta water, et cilantro. season w/salt et pepper. add more pasta water, a little at a time, until sauce evenly coats pasta. serve w/yogurt et cilantro sprigs, et drizzled w/oil.