This week we’ve got a wonderful summer recipe for you!
The simplest version of the classic recipe calls for okra, olive oil, onions and tomatoes. As with most traditional Greek recipes, there are endless variations. For instance, my mother simply adds a bit of cinnamon and sugar to balance the acidity of the tomatoes. Others add a shot of vinegar. No matter the recipe, feta cheese is always served on the side. Here, we took inspiration from the past and created a wholesome dish that is sure to become a summer staple.
For this recipe you can use fresh or frozen okra. Just make sure to be very gentle when you stir your okra, otherwise it will break down. We’ve used our small sun-dried tomatoes, aged balsamic vinegar and orange-blossom honey to add aromas and depth to our tomatoes. We are also baking the okra in the oven, adding cheese – manouri and feta cheese! Of course, feel free to omit the cheese if you are vegan.
Serves 2 with leftovers
1 large onion
1 bottle tomato passata or 3-4 tomatoes crushed
30g sun-dried tomatoes (reserve the oil to use in salads or dressings)
1tbsp tomato paste, mixed with ½ cup 100ml warm water
½ cup (100ml) olive oil
1 tbsp aged balsamic vinegar
1 tbsp honey (we used orange blossom honey)
100g feta cheese
100g manouri cheese (at our shop Borough Market or Spa Terminus)
Preheat the oven at 180C.
Cut the onion in half-moons and place in a medium-sized baking tray. Add the okra, tomato passata, sun-dried tomatoes and gently stir everything together.
In a large mug add the tomato paste and warm water, olive oil, balsamic vinegar, honey and gently stir everything together, until the paste has dissolved.
Add to your tray with the okra, season with salt, pepper and cinnamon (if using). Stir everything together.
Bake at 180C for one hour, stirring every 20 minutes or so. You can leave it for longer, up to two hours, if you want your okra mellow and very soft.
Cut the cheeses into cubes and once the okra is cooked, add the cheeses and cook for another 10 minutes.
Serve with crusty bread – I personally prefer okra at room temperature, but hot or cold actually works wonders with this dish!