If you haven’t tried roasted okra, you really should. It give it that crispiness on the outside and tenderness on the inside similar to the fry method but without all of the added oils. Eat it plain, dip it in Ketchup, or try it with this easy lemon aioli (mayo) dipping sauce.

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Garlic Roasted Okra with Lemon Aioli
Prep Time
5-10 minutes
Cook Time
16-20 minutes
Prep Time
5-10 minutes
Cook Time
16-20 minutes
Garlic Roasted Okra with Lemon Aioli
Prep Time
5-10 minutes
Cook Time
16-20 minutes
Prep Time
5-10 minutes
Cook Time
16-20 minutes
Ingredients
To make aioli from scratch
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees. Rub cookie sheet with a clove of garlic until the sheet is fully covered with it's oils. Finely chop remaining garlic and set aside.
  2. Wash okra, discard and remove stem ends and then cut okra long ways into 4-5 thin slices. Place okra into a large bowl, drizzle in olive oil, add chopped garlic and toss together well.
  3. Spread out evenly onto the cookie sheet and place in the oven. Cook for 8 minutes and then pull cookie sheet out. Flip okra around and over and then place back into the oven for 8-10 minutes or until crispy. Remove from the oven. Sprinkle with sea salt and place in a serving dish.
  4. Serve warm with a side of lemon aioli (see below) OR Sprinkle lemon zest over the top and squeeze lemon over the okra.
  5. Lemon Aioli: If using mayonnaise simply add lemon juice and zest to mayonnaise, stir well and serve on the side. If making fresh lemon aioli: Add egg to a food processor along with lemon juice and vinegar and blend well. Slowly add oil into the egg mix and continue to blend together until rich and creamy. Once creamy, place into a serving bowl. Sprinkle top with lemon zest and serve on the side.
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