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Okra and Eggplant--looking for a recipe

Hi all,

Bought some great eggplant and okra at my farmers market this weekend, and while eggplant is a staple for me, okra is a new venture. Any recipe ideas to combine the two? Would prefer not to use my oven, as it makes my small apartment quite warm...

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  1. We eat okra almost daily during the summer, and while I don't know of any good eggplant/okra combo recipes, I can highly recommend this easy preparation....
    Fry up a little bacon, and set the crisp bacon aside. Cook some diced onion in the grease until nice and brown, then add sliced okra and saute over high heat until the okra gets browned, about 8-10 minutes, then add chunks of fresh tomatoes, and just heat through. Crumble the bacon over the top. I suppose you could skip the bacon part, but it's sooooo good!

    Okra is one of the vegetables that needs a better press agent, it's terrific (unless you boil it!) and there are loads of good ways to prepare it. Try slicing, soak in buttermilk, dredge it in seasoned cornmeal, and fry until crispy. We eat this like popcorn!

    3 Replies
    1. re: kmr

      My husband LOVES fried okra, but we've had no luck trying to do it ourselves. The last time we did it, we prepared it exactly as described above - sliced about 1/2 inch thick, soaked in buttermilk, tossed in cornmeal...results: a mess. None of the cornmeal actually stuck to the okra. Any advice? We can't figure out what we're doing wrong.

      Regarding the original question - my first thought was also combining the two in an Indian dish. See ghbrooklyn's post below.

      1. re: Allstonian

        Allstonian - I usually toss the okra in a bag of seasoned meal, and let it set in the bag for at least 15 minutes (with an ample amount of meal, so they don't form a uni-okra blob). The coating seems to stick much better than if I get in a hurry and fry right away. I also fry in a single layer, and turn gently with a fork, rather than a spatula, over high heat in cast iron. Hope that helps, no okra lover should be deprived!

        1. re: kmr

          Tagen okra (casserole)

          Okra is the second famous vegetable in Egypt following Molokhia. It is usually cooked in a tagen, which is the Egyptian word for casserole, with lamb meat and served with plain rice or she'raya rice.
          Cuisine Egyptian
          Main ingredients Okra, Meat, Tomato paste
          Time of preparation 15 Minutes
          Time of cooking 1 Hour(s), 0 Minute(s)
          Serving 5




          Ingredients 1/2 kg Meat ,cubes (lamb, veal or beef)
          1 pack Okra
          2 tbsp Corn Oil ,(optional)
          2 tbsp Tomato Paste
          1 Chicken Stock Cubes
          1 Onion ,small size, sliced
          1 Tomato ,large size, sliced
          1 Green Pepper ,medium size, sliced
          1 Lemon ,sliced
          1/2 tsp Chili Powder
          3 Garlic Cloves ,large size, chopped
          Salt and Pepper


          Directions
          1. With a fine knife, remove a thin layer from the top of each okra forming an inverted cone. Also remove the bottom tip. Wash well under running water and drain.
          2. In a tagen (casserole), mix oil, meat, okra, tomato paste, garlic, chili powder, stock cubes, onion, salt and pepper. Add water to cover ingredients.
          3. Arrange tomato, green pepper, and lemon slices on top.
          4. Cover tagen with aluminum foil, place in oven and cook at very high heat (230-240C) for 45-50 minutes until meat is tender.
          5. Uncover tagen, turn on broiler and broil for 10 minutes.


          Tip

          In case you use lamb meat boil first for 20 minutes until semi tender before adding it to the tagen.

    2. i love grilled okra which takes out some of the "gumminess"
      grill it with a mixture of yakitori marinade - soy sauce, mirin, sake, sugar or with a teriyaki sauce. actually you can grill eggplant this way too.

      Japanese also wrap thin pancetta/bacon around okra and grill it, calling it okra-maki

      1. There are great indian recipes for okra, especially some dry-fried recipes that start with toasting spices(cumin, coriander, mustard seeds, fenugreek, etc.) and then adding the okra and just a little oil or clarified butter. You could add eggplant to this combination easily, as it also goes well with these flavors.

        1. I bought okra from an Indian grocer recently. He told me they could be sliced and stir fried with some chopped onion and garlic. Simple. I tried it and it's good. I added a bit of cumin.

          1. KMR,your recipe for okra,with bacon tomatoes and onions is one my dad would make.We would by the frozen breaded okra and fry it,but even then sometimes the coating didn't stay on.