Charred Okra with Tomatoes

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Charred Okra with TomatoesRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

A serrated peeler works like magic to peel plum tomatoes, sparing you the hassle of blanching and shocking in ice water to get the skins off.

Serves 4 (serving size: 1/2 cup)


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1 tablespoon olive oil
1/2 pound okra, halved lengthwise
1/2 cup onion, sliced vertically
3 garlic cloves, thinly sliced
1/2 cup peeled, seeded, and julienned plum tomato
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper
1 tablespoon butter
2 teaspoons chopped fresh thyme leaves
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt


Hands-on: 15 Minutes
Total: 15 Minutes

1. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add okra in a single layer; cook, without stirring, 3 minutes or until charred. Stir. Add onion and garlic; cook 2 minutes or until lightly charred. Add tomato, sugar, and pepper; cook 1 minute or until tomatoes start to break down.

2. Remove pan from heat; stir in butter and remaining ingredients.


Charred Okra with Tomatillos: Use 1/2 cup peeled, julienned tomatillo instead of plum tomato. Swap 2 teaspoons chopped fresh oregano for the thyme, and substitute 1 teaspoon grated lime rind for lemon rind. SERVES 4 (serving size: 1/2 cup) CALORIES 92; FAT 6.7g (sat 2.4g, mono 3.5g, poly 0.5g); PROTEIN 2g; CARB 8g; FIBER 3g; CHOL 8mg; IRON 1mg; SODIUM 271mg; CALC 58mg

Created date

May 2015

Nutritional Information

Calories 95
Fat 6.6 g
Satfat 2.3 g
Monofat 3.5 g
Polyfat 0.5 g
Protein 2 g
Carbohydrate 9 g
Fiber 3 g
Cholesterol 8 mg
Iron 1 mg
Sodium 273 mg
Calcium 61 mg