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–+ servings
okra and tomatoes in skillet, garnished with parsley
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4.81 from 118 votes

Mediterranean-Style Okra Recipe

Okra and tomatoes prepared Mediterranean-style with onions, garlic, hot peppers, warm spices and a splash of lime juice. This quick-cooked vegan okra stew is the perfect combination of savory, tangy, and just a little bit spicy. You can use 1 or 2 jalapenos, depending on how spicy you like your food. And if you need it a little more tangy, add more lime juice!
Prep Time10 minutes
Cook Time25 minutes
Course: Entree
Cuisine: Mediterranean
Servings: 4 people
Author: The Mediterranean Dish

Ingredients

  • Extra virgin olive oil
  • 1 small onion chopped (1 cup chopped onion)
  • 4 garlic cloves minced
  • 2 small green chiles such as jalapeno chopped
  • 1 lb frozen or fresh cut okra sliced into rounds (or small whole okra, trimmed)
  • Salt and pepper
  • 1 tsp ground allspice
  • ½ tsp coriander
  • ½ tsp paprika
  • 1 ½ cup crushed tomatoes
  • ½ cup water
  • 1 tomato sliced into rounds
  • Juice of ½ lime more to your liking

Instructions

  • Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
  • Add the okra and sautee for 5 to 7 minutes over medium-high heat.
  • Season with kosher salt, black pepper and spices. Toss to coat.
  • Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
  • Remove from heat and serve over rice or with warm pita bread.

Notes

  • To serve: This is great as a vegan meal served on top of Lebanese rice or with a little bit of warm pita bread.
  • Option: Fry some hot peppers in extra virgin olive oil to serve on the side.
  • Storage: allow leftovers to cool before storing in tight-lid glass container in the fridge. It should keep well for 3 to 4 days. Warm over medium heat, adding a little water if needed. 

Nutrition

Calories: 111.8kcal | Carbohydrates: 18.3g | Protein: 4.3g | Fat: 4.2g | Saturated Fat: 0.6g | Sodium: 132.3mg | Potassium: 707.2mg | Fiber: 6.2g | Sugar: 6.8g | Vitamin A: 1480.3IU | Vitamin C: 48.3mg | Calcium: 135.7mg | Iron: 2.1mg

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