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Levantine · Side
Okra in Lemon-Cilantro Sauce
Okra roasted until blistered, then tossed in a pan of softly fried garlic, fresh chili and cilantro with lemon juice. A lighter answer to tomato-stewed okra, good in a mezze or as a side.
- YieldServes 4
- Hands-on35 min
- Total50 min
- Difficulty
Ingredients
- 700 gfresh okra, washed, dried and stem ends trimmed
- 6 tbspolive oil, 2 tablespoons for roasting, 4 for the pan
- 1 tspsalt, half for roasting, half for the pan
- 5 clovesgarlic, finely chopped
- 1large red or green chili (Anaheim or jalapeno), finely chopped
- 1very small tomato, seeded and finely dicedoptional
- 15 gfresh cilantro (coriander) leaves, finely chopped (about 1/4 cup)
- 1 tspcrushed chili flakes or Aleppo pepper
- 60 mlfresh lemon juice, about 2 lemons
- 2 tbspwater
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