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)

Where it sits

One of 359 dressings in the catalog, with 7 ingredients against a median of 6.

The acid here is rice vinegar. In this category chefs also reach for lemon juice (106 recipes), lime juice (58), and red wine vinegar (34).

It carries no emulsifier, as 26% of the catalog’s dressings do.

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