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-   -   Okra and Eggplant (http://www.tomatoville.com/showthread.php?t=25663)

duajones June 22, 2007 06:29 PM

Okra and Eggplant
 
This is my first year growing okra (clemson spineless), and I absolutely love it. I just wanted to see how the folks here growing it, like it prepared.

shelleybean June 22, 2007 08:33 PM

I love the obvious dishes like fried okra and gumbo. I like to cut leftover corn from the cob and dice some okra and add it to stewed tomatoes. I also like to make a vegetable soup with a clear broth and crabmeat. We use tomatoes, okra, peppers, onions, corn, carrots and diced potato and maybe some zucchini if available.

jdwhitaker June 22, 2007 10:11 PM

I like okra allkindaway...fried, boiled, steamed, pretty much any way but raw. Here's a simple recipe you might not have heard of:

Grilled Okra

Place a wooden skewer through each end of several okra pods, making a "ladder". One skewer through the stem end will work as well, but it is harder to flip.

Brush the pods with olive oil or italian salad dressing, then sprinkle on salt, pepper, or anything else you might like.

Place on a hot grill, about 3 minutes each side and you're ready to eat.

Granny June 23, 2007 07:38 AM

My favorite okra recipe is the okra popcorn my Mom used to make. Cut the okra in 1/2 inch thick slices. Dip in beaten egg, then roll in white cornmeal to which you have added a dab of flour & some salt/pepper. Fry in shallow oil (like green tomatoes), turning once. Drain on paper towels. Yum, yum!

BTW, okra tends to get slimy when it is boiled. Add it at the very last minute to soups/stews to avoid that.

Worth1 June 24, 2007 11:49 PM

I like okra raw, you can also stuff the pods with what ever and fry them.

The Asian Indians fry the pods with no corn meal until they are crispy.
If you are inclined you can sprinkle a little curry on afterwards

If you don't like the slime you can put about a tea spoon of vinegar in the water this will kill the slime.(I like the slime)

Gumbo is the African word for Okra and the soup made from it.

It is pronounced goom (as in goon) bo as in bow tie.
Jumbo is pronounced the same way.
It is the word for a large African bull elephant.

My African friend with a PHD thought they were selling elephant meat at the fast food joints.:lol:
With all of the jumbo fries and such.

The dried seeds can be ground to thicken soups and sauces.

It has been used to thicken ketchup.8)
More on okra and what to do with it later.

Worth.

VGary June 25, 2007 10:29 AM

All About Okra
 
All About Okra

This Link will provide all kinds of helpful Information. You may want to mark it as a Favorite. Gary

www.physiology.wisc.edu/ravi/okra/


Worth1 June 25, 2007 10:55 AM

I found that site about 3 years ago.
It is one of the better ones.

Worth

Innoma June 25, 2007 07:21 PM

Okra is the only vegetables from the garden my wife will eat. Over the years I've grown numerous varieties, such as Burmese, Cow Horn, Jade, Cajun Jewel, Emerald, Thai, Star of David, Clemson Spineless, Stewart's Zeebest, and Burgundy, and they usually do very well (although last year they began getting crowded out by nutgrass, which is becoming a real problem for me lately).

As for preparation methods, I like it simple - a little cornmeal, flour, salt & pepper, and fry it up - I could eat it every other day during the summer (and I usually have to, having planted so much!).

I'll also highly recommend the grilling method mentioned above. Makes a great, unique appetizer to lay on those who dislike the sliminess of okra.

duajones June 27, 2007 09:33 AM

I tried the okra and potato recipe from that site and it was very good. Grilled is what Im looking forward to next

chanceysmama July 16, 2007 07:22 PM

Sauteed until golden brown
 
Pretty much the only way I cook the Okra is to slice it about a 1/4 inch thick and heat a skillet with about a TBSP of olive oil and a TBSP of butter and then sautee until golden brown and almost crispy and until all the slime is gone, then salt and pepper to taste. Make sue you serve it immediately, it is so much better hot right out of the pan.:D

RonnyWil July 16, 2007 09:09 PM

I had a friend that could not get her kids to eat okra. She flattened the whole pods and battered and fried them and told the kids they were little fish. They loved them.

I prefer my okra fried but I stopped using cornmeal. It just seems to hold too much oil. Now I dip the whole pods in buttermilk and roll them in flour with onion and garlic powders, salt and pepper and corn starch then deep fry. They are not as greasy and are really good!

felpec July 17, 2007 12:16 PM

Warning - Okra explodes!

We tried the grilled okra the other night - fabulous flavor.

Just as we were going to pick up the grill lid, one of them must have had some juicy seeds and they exploded like popcorn. After our feet ended up back on the ground, we thought it was pretty funny. :lol:

duajones July 19, 2007 12:24 PM

Quote:

Originally Posted by RonnyWil (Post 66553)

I prefer my okra fried but I stopped using cornmeal. It just seems to hold too much oil. Now I dip the whole pods in buttermilk and roll them in flour with onion and garlic powders, salt and pepper and corn starch then deep fry. They are not as greasy and are really good!

I will have to give that a try:)

relichound August 23, 2007 07:42 PM

Just tried the grilled okra. Awesome!!

coronabarb May 28, 2008 12:00 PM

Eggplant Recipes
 
I'm going to try this recipe using zucchini instead of the eggplant.

Moroccan Chicken with Eggplant Garbanzo Ragout

1 Tbl plus 1 tsp evoo, divided
1 tsp sherry vinegar
2 tsps ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
Salt and pepper
2 (6-ounce) boneless, skinless chicken breasts
1 medium (about 8 ounces) eggplant, unpeeled, cut into 3/4-inch cubes
1/2 medium onion, chopped
1 cup garbanzo beans + 1/4 cup liquid drained from can
8 ounces cherry tomatoes, halved
2 tsps fresh lemon juice
Chopped fresh parsley, for garnish

Combine tsp of oil with vinegar, cumin, coriander, cinnamon, salt, and pepper in a glass dish. Add chicken breasts; turn to coat. Cover with plastic wrap; refrigerate for up to 6 hours.

Heat remaining Tbl of oil in large nonstick skillet over medium heat. Add chicken and cook, 4 minutes per side, or until cooked through. Using tongs, transfer chicken to platter; tent with foil to keep warm. In same skillet, cook eggplant and onion 8 minutes, until soft and slightly browned, stirring often. Stir in garbanzo beans with liquid, tomatoes, and lemon juice. Cook 3 minutes, smashing tomatoes with a wooden spoon and stirring to blend flavors and warm through. Transfer to platter with chicken; garnish with parsley.


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