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