Okra & Eggplant Stir Fry

Yield: 2 servings

Preparation Time: 10-15 minutes

Cook Time: 15-20 minutes

2 tablespoons vegetable oil
6 ounces okra, 1” pieces
1 each Japanese eggplant, halved & sliced 1/4” (ideally ~12 oz)
2 small Asian pears sliced
or 4 oz muscadines
2 each Padrón or Serrano chili, halved *optional
1(-2) ounce Montasio cheese, shaved

  1. 1. To peel & seed the muscadines: cut the muscadines in half starting at the stem end. Working over a bowl to catch excess juice, remove the seeds and discard, then press the flesh from the skin. Put the flesh in with the juice, and reserve the skins separately.
  2. Heat a large sauté pan over medium high heat. Add 2 tablespoons of vegetable oil, and add the chilis (if using) then the okra and cook while stirring for 2-3 minutes. Add the eggplant, and continue to cook and stir for 5-6 more minutes, or until the veggies are cooked but not mushy. Stir in the muscadine flesh or Asain Pear slices, and season to taste with salt and pepper.
  3. Shave the cheese over the finished and plated veggies. Serve & Enjoy!

Fun Facts: Okra is a native cultivar of Africa, where many languages call it ‘gumbo’. The Traditional creole/Cajun dish is so called because it is traditionally composed and thickened with Okra.