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Eggplant & Okra

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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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Active: 10 minutes  |  Total: 10 minutes