Black Garlic-Tahini Dressing

Name: Black Garlic-Tahini Dressing
Prep time: 10 min
Total time: 10 min
Yield: about ¼ cup (80 ml)
Cuisine: Middle Eastern
Ingredients: ¼ cup water (60 ml) Water; ⅓ cup well-stirred tahini (80 ml) Tahini; 4 jarred peeled medium black garlic cloves Black Garlic; 1 Tbsp mirin (15 ml) Mirin; 1 Tbsp light soy sauce (of 3 Tbsp total in recipe) (15 ml) Light Soy; 2 tsp rice vinegar (of 3½ Tbsp + 2 tsp total) (10 ml) Rice Vinegar; ¼ tsp kosher salt (of 1 tsp total) (1.25 ml) Kosher Salt

Independent adaptation of a publicly published Rob Rubba recipe. Not affiliated with, sponsored by, or endorsed by Rob Rubba.

DRESSING · EGGPLANT & ROASTED VEGETABLES

In the published recipe, this is the dressing for Japanese eggplant. The same recipe pairs it with Fresno Chile Pickle, the pickle.

Rubba's black garlic-tahini dressing for roasted eggplant.

On the jar

BLACK

Method: blend
Yield: about ¼ cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Water 60 mlTahini 80 mlMirin 15 mlLight Soy 15 mlRice Vinegar 10 mlKosher Salt 1 ml

Ingredients

Water¼ cup water (60 ml)
Tahini⅓ cup well-stirred tahini (80 ml)
Black Garlic4 jarred peeled medium black garlic cloves
Mirin1 Tbsp mirin (15 ml)
Light Soy1 Tbsp light soy sauce (of 3 Tbsp total in recipe) (15 ml)
Rice Vinegar2 tsp rice vinegar (of 3½ Tbsp + 2 tsp total) (10 ml)
Kosher Salt¼ tsp kosher salt (of 1 tsp total) (1.25 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Black Garlic-Tahini Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 6 stars · 4 national awards

Caesar Dressing★★★ KITCHENOn the jar: CAESAR
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Rob Rubba works in Vegetable-forward American at Oyster Oyster; credentials include James Beard Outstanding Chef 2024; Michelin 1* (Oyster Oyster).

Originally published as Black Garlic–Tahini Dressing.

Adapted from a Rob Rubba recipe (Rob Rubba / Food & Wine Test Kitchen (Japanese eggplant concept)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Rob Rubba / Food & Wine Test Kitchen (Japanese eggplant concept) (published as “Black Garlic–Tahini Dressing”). Full citation lives in Provenance.

Companion jar