GRILLED OKRA MAKES A DELICIOUS ADDITION TO ANY MEAL! SUCH A SIMPLE, YET SCRUMPTIOUS RECIPE TO MAKE GRILLED OKRA TO ENJOY ANYTIME!
By Chef Niven Patel at Orno Restaurant
• 1 lb. pound of okra
• 1-pint tomatoes
• Pinch of cracked black pepper
• Pinch of salt
• Fluer de sel
• 2 tbsp. olive oil
• 1 lemon
• 2 garlic cloves, sliced
• Half shallot, diced
PREPARATION FOR OKRA:
The okra needs to be trimmed and cut in half. Line the okra on a pan and leave at room temperature overnight. What that does is it helps dry out the slime out of the okra.
PREPARATION FOR ROASTED TOMATO AND LEMON SAUCE:
In a bowl add baby tomatoes and two garlic cloves sliced and half an onion diced. Two tablespoons of olive oil. A pinch of salt and cracked pepper. Toss and put in a sheet pan. Roast at 350 degrees Fahrenheit for 25 minutes. When it’s ready add zest of one lemon onto the tomato mixture and squeeze the juice. Add more salt and pepper to taste.
Take okra left overnight and put in a bowl. Toss with 2 tablespoons of olive oil and add a pinch of salt and pepper. Grill both sides of okra until charred. Toss back into a mixing bowl and add tomato mix. Finish off with fresh torn basil. Enjoy!