Creamy base
- Tahini1/4 part25 g
- Garlicto taste
From previous steps
- Roasted eggplant
Step 2: Emulsify the dip
Add the drained, roasted eggplant flesh to a bowl. Crush the garlic cloves into a paste using a mortar and pestle (or use a knife and cutting board). Add the crushed garlic and tahini to the eggplant, and mix together until the eggplant begins to break down.
Using a fork or whisk, vigorously stir the eggplant mixture while slowly drizzling in the olive oil to it into the dip.
Pause frequently and check that the oil is fully incorporated into the mixture — the dressing should be smooth and creamy and thicken as you add more oil, not greasy.
Keep adding oil until you’ve reached the amount or the dip is thickened to your liking.
Step 2: Emulsify the dip
Creamy base
- Tahini1/4 part25 g
- Garlicto taste
From previous steps
- Roasted eggplant
Add the drained, roasted eggplant flesh to a bowl. Crush the garlic cloves into a paste using a mortar and pestle (or use a knife and cutting board). Add the crushed garlic and tahini to the eggplant, and mix together until the eggplant begins to break down.
Using a fork or whisk, vigorously stir the eggplant mixture while slowly drizzling in the olive oil to it into the dip.
Pause frequently and check that the oil is fully incorporated into the mixture — the dressing should be smooth and creamy and thicken as you add more oil, not greasy.
Keep adding oil until you’ve reached the amount or the dip is thickened to your liking.