Try this Smothered Okra and Eggplant recipe, or contribute your own.
Suggest a better description1) Mix spices in a small bowl. 2) Combine 1 cup of chopped onion, 1 cup finely chopped eggplant, 1 cup of okra (I put in a food processor and pulse to chop finely) 3) Heat non-stick skillet or pot over high heat about 4 minutes. Add chopped vegetables, bell pepper and seasoning mix, stir and cook for about 5 minutes. Vegetables should stick to bottom of pan, then you unstick and stir them so that they carmelize (brown) a little but dont burn. 4) Stir in 1 cup of apple juice, stir to unstick from bottom, add 1 cup of tomatoes. Cook, stirring occasionally until most of liquid evaporates, about 20 minutes. 5) Add remaining onions, okra, eggplant and tomatoes (tomato sauce if used). Scrape to clear bottom and cook 10 minutes or more until eggplant is cooked. Notes --- This is from Paul Prudhommes Fork in the Road. I used to be warry of okra, but in Oklahoma in the heat of August its about the only vegetable that still grows (even the tomatoes stop setting fruit when it gets too hot). I also used frozen okra. I like the okra in this recipe. When well cooked, the gumminess goes away and its serves as a thickener to the dish. If youre warry of okra, you might want to reduce the total amount to 1 cup and let the eggplant and tomotoes dominate. Prudhomme always uses onion powder and garlic powder in his spice mixes, which I used to think was redundant when using real onions, but it actually imparts a different flavor. He places great emphasis on cooking the vegetables a long time in a non-stick skillet and letting them brown a little to carmelize and develop the flavors, and it does pay to be patient. The original recipe had a total of 2 1/2 cups of apple juice, but that seemed like too much to me and I already had plenty of liquid from the canned tomatoes. From: maoh@phyast.nhn.uoknor.edu (Maureen OHalloran). Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV : From Paul Prudhommes _A Fork in the Road_ : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 139 | ||
Calories from Fat: 11 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.4mg | 0 % | |
Potassium 503.1mg | 13 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 28.1g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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