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. 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.
- 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.
- 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.
