Summer Vegetables in Black Garlic Sauce

Summer Vegetables in Black Garlic Sauce


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The sauce in this dish is made from black garlic. It has a sweet, prune-like taste and is healthier than regular garlic and is produced by fermenting whole bulbs of garlic. It makes this dish a perfect side to your favorite meat or with some rice.

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Time needed

20 min cooking

Serving Size / Yield

4-6 servings


  • 2 Tbs. coconut oil, divided
  • 1/2 lb. cut green beans
  • 1 lb. eggplant, cut into slices
  • 1 C. cabbage, sliced
  • 1 head black garlic or Japanese garlic
  • 1/2 C. basil leaves
  • 1 1/2 Tbs. tamari
  • 1 tsp. sesame oil
  • 1 Tbs. toasted black sesame seeds

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In a large skillet, heat 1 Tbs. of the coconut oil. Add the green beans and cabbage. Stir fry them for 5 to 6 minutes then using a slotted spoon, remove them to a paper-lined plate. Add the remaining 1 Tbs. of oil and the eggplant and stir occasionally for 4 to 5 minutes, browning the eggplant on all sides. Put the eggplant in a bowl and set aside. Add the black garlic and sesame seeds to the skillet and cook for 10 to 15 seconds before returning the eggplant to the skillet and adding basil, tamari, and sesame oil. Reduce the heat, cover, and cook until the eggplant is tender, about 8 to 10 minutes. Return the green beans and cabbage to the pan and stir to mix.

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