Spicy Okra and Eggplant Medley (Vegetarian)

Spicy Okra and Eggplant Medley (Vegetarian)
Chef Brainy
What Started it all:
Okra, Eggplant, canned fish (tuna, sardines), blender

A fantastic vegetarian dish with okra and eggplant, keeping it clean, fresh, and absolutely delicious. Perfect for 4 people.


  • 200g okra, trimmed and sliced
  • 1 large eggplant, diced
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can of diced tomatoes (400g)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Trim and slice the okra, dice the eggplant.
  2. Get that pan hot! Add the olive oil, then the onions. Sauté until they're soft and translucent. Add the garlic and cook for another minute.
  3. Add the eggplant and okra to the pan. Stir and coat everything nicely with the onion and garlic mix. Season with salt and pepper.
  4. Pour in the canned tomatoes. Sprinkle the smoked paprika and cumin. Stir and let it simmer for about 20 minutes until the veggies are tender and the flavors meld together.
  5. Taste it. Adjust seasoning with salt and pepper, if needed.
  6. Divide the medley among four plates. Garnish with freshly chopped parsley.

There you have it, a spicy okra and eggplant medley that's so good it'll make you forget about that canned fish nonsense. Serve it up, and watch your guests' faces light up. Bon appétit!

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