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TechniqueThe Hidden TableUpdated 2026-09-09Reviewed 2026-09-09
Roasted Eggplant Emulsion
Roasted Eggplant Emulsion: A mixture with small droplets of one liquid dispersed in another, commonly oil in a water-based purée. Gradual addition and adequate mixing matter; a blended sauce is not automatically a stable emulsion.
Context
Cook eggplant flesh until soft; a browned outside alone can leave a spongy interior. Avoid incorporating bitter burnt skin into a smooth preparation unless a deliberate small smoky accent is intended.
Example
A menu could use this preparation as a freshly mixed sauce beside cooked vegetables. This is an illustrative use, not a standardized recipe.
How THT uses it
At THT, this preparation is considered only when its taste and texture improve the actual dish; we adapt the portion and presentation to the guests.