Smothered Okra & Eggplant
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Smothered Okra & Eggplant
  Okra    Eggplant  
Last updated 6/12/2012 1:23:24 AM. Recipe ID 56463. Report a problem with this recipe.
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      Title: Smothered okra & eggplant
 Categories: Digest
      Yield: 1 Servings
      1 x  * * * *SEASONING MIX * * * *
  1 1/2 ts Onion powder
      1 ts Salt (omit if use  canned
           Tomatoes with salt)
      1 ts Dried mustard
      1 ts Dried thyme leaves
    1/2 ts Garlic powder
    1/2 ts Ground black pepper
    1/2 ts Ground white pepper (or use
           All black)
    1/2 ts Dill weed
    1/8 ts Cayenne pepper (red pepper)
      1 x  * * * *RECIPE * * * * * * *
      2 c  Chopped onion, in all
      1 c  Chopped green bell pepper
           (or red bell pepper)
      2 c  Chopped okra, in all
      1 md Eggplant, peeled 1 cup
           Finely diced, remaining
        md Diced.
      3 c  Fresh tomatoes chopped, or 2
        cn Diced tomatoes
    1/2 c  Tomato sauce (omit if using
           Canned tomatoes which
           Already have lots of juice)
      1 c  Apple juice
  1) 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 don't 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 Prudhomme's Fork in the Road. I used to be
  warry of okra, but in Oklahoma in the heat of August it's 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 you're 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.

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Recipe ID 56463 (Apr 03, 2005)

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