Smothered Okra & Eggplant
Submitted by nannypoo
Southern-style smothered okra and eggplant slow-cooked with tomatoes, bell pepper, and apple juice until meltingly tender. No oil needed in this hearty, no-fat vegetable dish.
YIELD
1 batchPREP
15 minCOOK
45 minREADY
1 hrsIf you’ve ever had Cajun smothered greens, you know the magic that happens when vegetables cook down low and slow until they practically melt into each other.
This version builds on that tradition with okra and eggplant, caramelized in a dry skillet to get those deep, toasty flavors before simmering with fresh tomatoes and a splash of apple juice that adds a subtle sweetness.
The spice blend brings warmth from cayenne and thyme with a little mustard bite, and the whole thing cooks without a drop of oil.
Serve it over rice, alongside cornbread, or just eat it straight from the pot with a spoon.
Pro Tips
- Pulse the okra in a food processor to chop it fine, which helps it break down and thicken the sauce naturally.
- Don’t skip the caramelizing step. Let those veggies stick to the pan before scraping, that’s where all the flavor lives.
- Apple juice can be swapped for chicken or vegetable stock if you want a more savory lean.
- Canned diced tomatoes work just as well as fresh when tomatoes aren’t in season.
Ingredients
Directions
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.
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