A luxurious black garlic-tahini dressing dresses up skillet-seared Japanese eggplant.

Ingredients

• 1/4 cup water
• 1/3 cup well-stirred tahini
• 4 jarred peeled medium-size black garlic cloves (see note)
• 1 tablespoon mirin
• 3 tablespoons light soy sauce (such as pearl river bridge), divided
• 3 1/2 tablespoons plus 2 teaspoons rice vinegar, divided
• 1 teaspoon kosher salt, divided
• 1 large red fresno pepper chile, thinly sliced
• 6 tablespoons canola oil, divided
• 1 1/2 pounds japanese eggplant (about 3 eggplant), roll-cut into 1-inch pieces
• thinly sliced scallions, for garnish

Directions

1. Process 1/4 cups water, tahini, black garlic, mirin, 1 tablespoon soy sauce, 2 teaspoons vinegar, and 1/4 teaspoon salt in a blender until smooth, 30 to 45 seconds. Set 1/3 cup tahini dressing aside. Reserve remaining dressing for another use.
2. Stir together chile, remaining 3 1/2 tablespoons vinegar, and remaining 3/4 teaspoon salt in a small bowl; set aside.