Grilled Okra with Smoked Paprika Dip
Okra has a mild flavor, reminiscent of artichoke, green bell pepper and eggplant. It can be prepared fried, steamed, grilled, or pickled. When its quickly cooked over high heat, it will retain its light crunchy texture, whereas a slow stew over lower temperatures will release its slightly slimy texture (which helps to thicken certain dishes like gumbo).
When buying okra, look for unblemished brightly colored pods, that are 2-4” long and tender (but not soft). They only have a few days of shelf life in the fridge, so best to buy them the day you want to prepare them.
Partially split each okra pod, keeping the top ½ inch of the stem uncut. Toss pods with oil and sprinkle with salt and pepper.
Place on a hot grill, flipping once lightly charred, and pods start to split open (about 5 minutes in total).
Grilled Okra with Smoked Paprika Dip
Ingredients
- 1 lb small okra pods
- 1 Tbsp oil
- Salt and pepper
Dip
- ¼ cup GF mayonnaise
- 1 Tbsp lemon juice
- 1 Tbsp fresh cilantro finely chopped
- 1 tsp smoked paprika
- ¼ tsp crushed red pepper flakes
Instructions
- Partially split each washed/dried okra pod, keeping the top ½ inch of the stem uncut. Toss pods with oil and sprinkle with salt and pepper.
- Place on a hot grill, flipping once lightly charred, and pods start to split open (about 5 minutes in total).
- For dip, combine all ingredients and mix well. Serve with hot okra pods right off the grill.
Notes
