Sauteed Eggplant with Okra
Photo by Marusa Jonas
Yield: 8 servings
Ingredients:
- 3 Tablespoons vegetable oil
- 1 onion, scrubbed with clean vegetable brush under running water, chopped
- 1 eggplant, scrubbed with clean vegetable brush under running water, chopped
- ½ teaspoon salt (optional)
- 8 okra, gently rubbed under cold running water, chopped
- 2 garlic cloves, minced
Directions:
- Wash hands with soap and water.
- In a large skillet, heat oil over medium heat. Add onion, eggplant, and salt, if desired. Cover and cook for 5 minutes.
- Add okra and garlic. Cook while occasionally stirring for another 10 minutes, or until vegetables are tender.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
This recipe was created in collaboration with Community Crops and Yazidi Project.
Nutrition Information:
