You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

Middle Eastern dinner with okra and eggplant

Tonight I was brainstorming things to do with my farmers' market okra via IM with sugar_lumps, and she described a Palestinian treatment that fit the bill perfectly. Of course, I can never follow a recipe without messing with it, so I'm making no claims of authenticity. It was awfully tasty, though, rounded out with hummus (made from locally grown beans also from the farmers' market), bread, and Israeli couscous:



(Sorry for the blur--I was running out of light)

3 good-sized cloves garlic, sliced thinly
2-3 Tbsp. extra virgin olive oil (or more!)
A couple good handfuls of okra, tops cut off but left whole
2 small Japanese eggplants, cut in okra-sized pieces
1 Tbsp. harissa (I'm in love with this kind)
1 tsp. dried thyme
2 cups crushed fire-roasted tomatoes (sugar_lumps tells me that this could be heavier on the tomatoes and soupier, so if you want to go for the whole 28 oz. can, you should!)

Use a large saute pan or Dutch oven with a lid. Saute the garlic in the olive oil until it just starts to color. Add the okra, eggplant, harissa, and thyme, and saute/toss for about 5 minutes, or until the eggplant starts to soften. Add the tomatoes, stir well, and then cover and reduce heat to a simmer. Cook 15-20 minutes (guessing there...) or until the vegetables are just tender. Adjust salt (the harissa is pretty salty, so I didn't actually add any extra salt) and other seasonings to taste.
Tags: ethnic food-middle eastern, vegetables-eggplant/aubergine, vegetables-okra
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