Spicy Okra and Eggplant Medley (Vegetarian)
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.
Ingredients
- 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)
Instructions
- Trim and slice the okra, dice the eggplant.
- 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.
- Add the eggplant and okra to the pan. Stir and coat everything nicely with the onion and garlic mix. Season with salt and pepper.
- 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.
- Taste it. Adjust seasoning with salt and pepper, if needed.
- 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!