Eggplant & Okra
Active Time: 25 minutes | Total Time: 25 minutes | Serves 4 | Vegan | Gluten Free
- 1 medium eggplant
- 3 cloves garlic
- 16 small-medium fresh okra
- 5 tablespoons extra virgin olive oil
- ¼ teaspoon plus ⅛ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- Grated zest of 1 lemon
- 12 leaves fresh basil
Trim the stem from the eggplant. Slice the eggplant into ½-inch thick rounds. Stacking two at a time, cut them into ½-inch cubes.
Thinly slice the garlic. Trim the stems from the okra. Then slice the okra into ¼-inch thick slices.
In a nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add half of the garlic and cook for 30 seconds until fragrant. Add half of the eggplant and toss to coat. Stir in ⅛ teaspoon each of the salt, black pepper, and red pepper. Cook the eggplant, tossing often (it will seem dry at first), until tender and browned, 8 to 10 minutes. Transfer to a large plate. Repeat with the oil, garlic, eggplant, salt, black pepper, and red pepper.
In the skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the okra and the remaining ⅛ teaspoon salt and cook, tossing often, until crisp-tender, 2 to 3 minutes. Return the eggplant to the skillet to quickly reheat. Grate in the lemon zest and stir in the basil. Serve hot or room temperature.
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