Description
A smoky eggplant dip made by roasting eggplant and emulsifying it with tahini, lemon juice, and water.
Technical
The emulsion is an oil‑in‑water system where the oil droplets from tahini are dispersed in an aqueous phase of lemon juice and water. Lecithin and other phospholipids in tahini act as natural surfactants, reducing interfacial tension and stabilizing the droplets. Acidic pH and ionic strength from salt and lemon juice further enhance emulsion stability by promoting electrostatic repulsion between droplets.
Science
Primary Reaction
Emulsion formation via dispersion of oil droplets in aqueous phase
Sensory Profile
Aroma ()
smokynuttyearthyzestyherbalcharredtoastedcitrusygarlickyspicy