Delicious baked Okra dish with Carob honey Yum yum !
September 29, 2016
Carob trees are everywhere in the Greek landscape and as a child my father introduced me to the fruit. While we were walking to the beach he used to cut them and show to me how to enjoy their sweet juice.
I use carob honey in this Greek recipe instead of sugar.
1kg of fresh okra in season
1 red onion cut in large pieces
5-10 tbs Olive Oil
3 tbs Balsamic vinegar
2 tbs Carob honey
2 beef tomatoes cut in small squares
1 small cup of tomato passata
salt and pepper
Trim the stem end and pay attention not to cut the pod itself. If you cut too close and you can see the seeds inside then the okra will disintegrate during cooking .
When they are in season they are soft and you don't need to trim a lot.
Heat a heavy base pan, add one or two tsp of Extra Virgin Olive Oil and cook the okra for 5 minutes shaking and turning continuously to avoid burning, add the balsamic vinegar and continue to cook until it evaporates, add the carob honey and cook for 1 more minute.
Turn off the heat, add the onion and tomatoes and keep stirring for 2-3 minutes.
Place in an oven dish, add crumbled feta and the rest of the Extra Virgin Olive Oil, season (when I use a lot of strong/mature feta I don't add salt) stir and cover.