Inspired by fresh local ingredients in season at the Covington Farmer’s Market
Seared eggplant and corn add a twist to this classic creole okra dish – grab them all fresh at the farmer’s market!
- 1 bunch of small eggplants, cubed with skins
- extra virgin olive oil
- Salt & pepper
- 1 pint of okra, sliced in ¼ in rounds
- 4 creole tomatoes, or pint of cherry tom., chopped
- 1 ear of corn, shucked
- ¼ cup celery, chopped
- 1 bay leaf
- ½ cup or more vegetable broth
- ½ large onion, chopped
- 2 toes of garlic, minced
- 2 tsp each dried basil, parsley, sea salt
- 1 tsp (or more to taste) cayenne pepper
Directions:
Put the cubed eggplant in a colander and sprinkle heavily with salt. Allow to drain for at least 30 min. Strain slightly, rinse and pat dry.
Meanwhile, in a medium soup pot, add the okra, tomatoes, corn, celery & bay leaf to a ½ cup of broth and cook covered on medium low.
In a large sauce pan, heat 2 tbs of oil. Add in the eggplant slowly and sear to a golden brown on all sides.
Add in the onions, garlic & spices. Cover and let cook for a few minutes.
Add this to the okra and tomatoes in the soup pot. Raise the temperature to medium and cover, Cook for about 10 more minutes.
A little more broth may need to be added. Can be served by itself or over rice. Enjoy!
