I am originally from the Dominican Republic and just to give out a tiny little secret to getting rid of most of the sliminess of okras... If you place them in just enough cold water to cover and squeeze an entire lime into the water and lime juice and just let it sit for about 10-15 minutes, then drain and season to please, I promise it will lose most of the slimy texture you get when stewing, etc... Hope this helps :-)
I am originally from the Dominican Republic and just to give out a tiny little secret to getting rid of most of the sliminess of okras... If you place them in just enough cold water to cover and squeeze an entire lime into the water and lime juice and just let it sit for about 10-15 minutes, then drain and season to please, I promise it will lose most of the slimy texture you get when stewing, etc... Hope this helps :-)
Mercy me, these were delicious. I cut a few okra up, splashed a little olive oil in the bowl, sprinkled a little seasoning salt on them, tossed and spread in a pan along side sliced zucchini. I rarely fry foods, so this was a terrific substitute for fried okra. Keep in mind that the longer you cook it, the smaller it shrinks, so what you think will serve four could end up being barely enough for 2.
This was delicious!!! I grow vegetables on the deck outside of my apartment and I have one okra plant (these plants grow Tall!, mine is over my head, I'm 5'4", soon I will need a ladder to pick it:). Since there is only one of me, the one plant provides enough okra so that I need to prepare something every 4 days or so. I always loved it stewed with tomatoes and onions, but I am afraid your recipe has won me over. Love the intense flavor the roasting gives it and you are right, it is less "wet":)I did use my combo of tomatoes and onions, but roasted them along with the okra...awesome! I sliced my okra, made thick slices of onion, and halved a small tomato, sprinkled with choppped fresh basil (from my deck garden also), drizzled all with olive oil, seasoned them with Old Bay and just a touch of salt and pepper. I put a shaving of fresh parmesan on my tomato and baked it as directed. Absolutely awesome!!!
This is an excellent way to prepare okra. I just recently roasted okra to help my mom with favorite foods as she is a diabetic. I roasted mine longer than the recipe calls for to dry it out and then continued to roast until it was crisp, propably 40 minutes total. I had a complete bread pan full and when I took it up it looked and tasted like fried okra, it was awesome!!
This is so simple and easy. Folks that usually don't like okra rave about it. I cut the okra into thirds and then toss and roast. Can be done in toaster oven too.
My family loves okra as long as its not slimy. We eat it steamed (whole) fried or pickled. This recipe is the best okra recipe I have ever used. I don't believe I'll ever cook okra any other way. In addition to the okra I included sliced fresh mushrooms and sliced white onions and used habanero infused olive oil. The amount of salt called for in the recipe is way too much for the amount of okra listed but that is a personal preference. I mixed everything together in a large bowl then emptied it all on to a foil lined baking sheet and roasted as directed. It had the best texture and flavor and NO slime. Great recipe.
So good! All the flavor of fried okra without the deep fried aspect. I put EVOO in a bowl and dumped in the sliced okra and sprinkled with seasoned salt. Hand tossed and baked for 20 minutes on a cookie sheet that I lined with foil and sprayed with Pam. Easy clean up. Yummmm...
Excellent! Thank you so much for sharing with us this simple way of preparing okra! I was looking for a way to fix some wonderful okra I had just purchased from the farmer's market and this was exactly the way I like to prepare many veggies but I never would have thought of for okra. As many reviewers have already stated it took the "sliminess" out of it and crisped it up. Do not hesitate to try this ridiculously simple recipe!! Thank you again for sharing!
In a bowl, I mixed the olive oil with balsamic vinager, garlic powder and salt, added quartered, halved small (seeded) tomatoes, a chopped onion and the okra and tossed to coat. I baked it on a cookie sheet until the vinegar carmalized, then lightly sprinkled it with shredded parmesean cheese and returned it to the oven for 5 minutes to melt. I served with this with parmesean cheese crisps on the side (teaspoons of parmesean flattened out on a cookie sheet and baked 5 minutes until crispy).
One bite and... WaLa! A 5 star yum! Thank you for this most wonderful idea! I will make it again.
So slimy! And I tried the suggestion to soak them in water and a ton of lime juice too! Maybe I am just not an okra person...
