Fried Okra And Eggplant Salad

Fried Okra and Eggplant Salad is a popular dish in Sierra Leone cuisine, known for its flavorful combination of crispy okra and tender eggplant.

Fried Okra And Eggplant Salad

Ingredients

  • 1 cup okra, sliced
  • 1 small eggplant, diced
  • 1 onion, thinly sliced
  • 2 tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice

Instructions

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
  2. Add the sliced okra and diced eggplant to the skillet and cook until golden brown and crispy, about 10 minutes.
  3. In a separate pan, heat the remaining olive oil and sauté the onion, garlic, and tomatoes until softened.
  4. Add the cooked okra and eggplant to the pan with the onion and tomato mixture.
  5. Season with ground cumin, paprika, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.
  6. Remove from heat and drizzle with lemon juice before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
25g
Protein
5g
Fat
8g

Supplies

Skillet Pan

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serve the Fried Okra and Eggplant Salad as a side dish with grilled fish or chicken.

Tips & tricks

For extra crunch, you can lightly coat the okra and eggplant in cornmeal before frying.

Cost

$10