Line a wire-mesh strainer with 3 layers of cheesecloth or 1 (12-cup) coffee filter. Place strainer over a bowl. Spoon yogurt into strainer. Cover and chill 24 hours. Remove yogurt, discarding strained liquid.
Preheat grill to 400° to 450° (high) heat. Combine strained yogurt, basil, next 3 ingredients, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and chill until ready to serve.
Toss together okra, olive oil, and remaining 1 tsp. salt and 1 tsp. pepper in a large bowl.
Grill okra, covered with grill lid, over 400° to 450° (high) heat 2 to 3 minutes on each side or until tender. Cool 5 minutes.
Transfer okra to a serving dish, and serve with dipping sauce. Garnish, if desired.
When I grill vegetables, I'm always looking for interesting marinades or sauces to try, but okra is pretty unusual. It is good by itself or with just lemon juice, but I really liked this sauce. It was perfect for dipping. Draining the yogurt overnight was a hassle, but it was worth it. The texture and thickness were ideal.
We really liked this recipe. I bought okra at the farmer's market, and it cooked on the grill quickly with a wonderful flavor. The dipping sauce was good but a lot of trouble to make. Next time I think I will skip the sauce and add some balsamic vinaigrette on the okra. Defininately a keeper!
If you like Okra you will love this because it is so easy to make.
At first I didn't think this would work but I was wrong. Covering the okra with foil helps it to cook faster and it is wonderful. I did not use the sauce.
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