Okra is one of those foods that has a cult following. Two in fact. There are those that love it and those that loath it. There is no middle ground with okra. The reason for this is that when you cook okra, a slimy texture develops that generally repulses people. It is rather unfortunate because okra has a wonderful flavour, sweet like eggplant and fresh tasting like zucchini. The solution I have found that enhances the flavours of okra without the slime is to slow roast it in the oven with other vegetables and with lemon, oil and a little garlic.
What you need:
- Equal portions of:
- Sliced eggplants
- Sweet peppers
- Green onions
- 1 head of garlic separated and peeled
- 1 lemon quartered
- Enough olive oil to coat all the vegetables
- Salt and pepper to taste
How it’s done:
- Wash and pat dry the okra, making sure that all the moisture is removed.
- Place all the vegetables in an ovenproof pan, drizzle with the olive oil making sure that everything is coated well.
- Season with salt and pepper and cook at 200C (400F) for 30-40 minutes until everything is soft and golden.
- These confit vegetables, particularly the okra, can be used in a pasta sauce or enjoyed as an appetizer.