Saturday, July 21, 2012

Roasted Okra with Spicy Tomato Sauce

I wish I had taken more photos of this dish. The result was really surprising.
I love okra. It is a common ingredient in Brazilian cuisine.
Okra is rich in dietary fiber, vitamin K, vitamin A, folates and vitamine C.
It is low in calories and high in flavor.
It is delicious in stews but this recipe has it roasted, which kept its shape and gave it a sharper flavor.


olive oil
1 small onion chopped
1/4 tea spoon piment d'espelette
1/4 tea spoon smoked paprika
1/2 cup chopped cilantro
1/3 cup chopped parsley
2 large tomatoes
1 teaspoon sugar
1 cup water
1 pound of whole okra (trim the stem carefully not to expose the seeds)
1/4 tea spoon lemon zest
1/2 cup of Kalamata olives
1 tbsp lemon juice
2 tbsp chopped mint
3 tbsp toasted pine nuts

Preheat the oven to 400˚F
coat the okra with olive oil and sprinkle with salt. Roast for 20 minutes or so, turning them once.
They will be very slightly browned.

Heat 2 tbsp of olive oil, saute the onion until they are soft, add the parsley, cilantro, piment and smoked paprika, give it a good stir and simmer for 3 minutes. Add the chopped tomatoes, water and sugar and simmer with a lid for about 15 minutes. Removed the lid. Add salt to taste. (easy on the salt because of the olives)
Simmer for another 5 minutes, or until the sauce is thickened a bit.
Add the olives, the lemon juice and the lemon zest.
Add the roasted okra, the chopped mint and carefully stir to coat them well.
Serve with couscous and finish with the toasted pine nuts.

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