Mediterranean style

okra

My early memories of okra consist of my mother frying fresh tiny okra pods in oil until they are crispy golden. She always piled them high on a paper lined tray to catch the excess oil. But before you know it, we had munched on most of them. She never compromised on quality and always bought in-season local Okra and freeze it herself after frying.

I love recipes like this one because they are minimal, simple and fast and often cooked using local seasonal ingredients.

prep time

15 min
cooking time

25 min
serves

4 people

ingredients

7
Silal Fresh local OkraView Product

1kg
Silal Fresh local Tomatoes - choppedView Product

4 Cups
Silal Fresh local Onions - thinly slicedView Product

2
1/2 teaspoon allspice

1/2 tsp
Olive oil divided plus more for finishing

4 tsp
Cloves garlic minced

4 - 5
Salt and pepper to taste

STEPS
1

Trim off and discard the stem ends of the okra pods. Don’t cut too much or too close into the flesh. Wash and pat them dry.
2

Tip: Drying your okra can help reduce the slime factor.
3

Preheat the oven to 425
4

Toss the okra with 2 tbls of olive oil. Season with salt and pepper and toss to combine.
5

Add your okra to a baking sheet pan and roast in a single layer.
6

Toss half way through the cooking process to make sure the okra is roasted on both sides.
7

Toss half way through the cooking process to make sure the okra is roasted on both sides.
8

Add your okra to a baking sheet pan and roast in a single layer.
9

Add the roasted okra and make sure it’s coated in the tomatoes.
10

Cook for an additional 10 minutes on low heat.

Mediterranean style

okra

prep time

15 min

cooking time

25 min

serves

4 people

ingredients

Silal Fresh local OkraView Product

Silal Fresh local Tomatoes - choppedView Product

Silal Fresh local Onions - thinly slicedView Product

1/2 teaspoon allspice

Olive oil divided plus more for finishing

Cloves garlic minced

Salt and pepper to taste

STEPS

Trim off and discard the stem ends of the okra pods. Don’t cut too much or too close into the flesh. Wash and pat them dry.

Tip: Drying your okra can help reduce the slime factor.

Preheat the oven to 425

Toss the okra with 2 tbls of olive oil. Season with salt and pepper and toss to combine.

Add your okra to a baking sheet pan and roast in a single layer.

Toss half way through the cooking process to make sure the okra is roasted on both sides.

Toss half way through the cooking process to make sure the okra is roasted on both sides.

Add your okra to a baking sheet pan and roast in a single layer.

Add the roasted okra and make sure it’s coated in the tomatoes.

Cook for an additional 10 minutes on low heat.

recipe creator

Silal Fresh

Also see