Monday, March 12, 2012

Okra and Eggplant Stew

You don't see okra dishes every day. I realized that I only have okra when I go to Indian and Middle Eastern restaurants, and I even had it once in Jamaica. Being such a healthy vegetable, I decided to make an effort and prepare it myself with ingredients and spices to my liking.

I am not sure if this is because okra is not so popular, or because everyone rushed to buy it that day, but there was very little left at the store. So, I also bought one eggplant to put in the stew in addition to the okra.

Amongst its many nutrition benefits, okra is a great choice of food if you are watching your weight or cholesterol. It is also a good source of dietary fiber, protein and many vitamins and minerals.

  • 1lb okra
  • 1 eggplant
  • 2 large onions
  • 5 cloves garlic, minced
  • 2 cans diced tomatoes
  • 4 Tbsp tomato paste
  • 3 Tbsp ground cumin
  • 2 Tbsp ground coriander
  • 1 Tsp ground black pepper
  • 2-3 bay leaves
  • 2 cups of chicken broth
  • 1-2 cup of water
  • salt to taste
  • 4-6 Tbsp olive oil
  • cilantro or parsley to garnish

Heat the oil in a large cooking pot. Chop onions and garlic and saute them in oil.
When the onions become translucent, add canned tomatoes and bring to boil. Add bay leaves and spices.
Cut up eggplant into about 1in cubes. Trim the crowns on the okra and then chop each one up into 2-3 pieces.
Combine them with tomatoes and onions in the cooking pot.
Mix well and add brother and water. Add more water if necessary for the desired consistency.
Cover and cook for about an hour.
Serve over rice or bread.

This dish makes great leftovers for lunch the next day.


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