Un-Slimy Okra

Un-Slimy Okra

19 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
SARAHMARIESTONE
Recipe by  SARAHMARIESTONE

“Roasting the okra with tomatoes keeps it from being slimy, and a dusting of panko adds a touch of crunch to mimick fried okra without the added fat from frying.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the okra and tomatoes in a bowl. Pour in the olive oil and sprinkle with kosher salt, pepper, and garlic powder. Stir until the vegetables are coated with oil. Add the panko bread crumbs and stir. Spread the vegetables on to a lightly greased baking sheet. Bake for 13 to 15 minutes until the tomatoes are soft and the okra is lightly browned.

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Reviews (19)

Rate This Recipe
Mukamom
22

Mukamom

The first to review!! This is pretty good actually. I used frozen cut okra, thawed, and a regular tomato, diced. I had to roast a little longer than called for since the okra was kind of damp from the defosting, but the results were good..nice and crunchy. And so easy. Will make again

Kaydee Mae
11

Kaydee Mae

I am new to the south, but my husband was raised here. He says that these taste just as good as when his grandmother fries them.. and he hardly EVER eats veggies, so it was a big compliment. These were great!

Ecclectic Cook
10

Ecclectic Cook

I thought it was OK. It wasn't slimy and the flavor was pretty good, but I thought it tasted crunchy and maybe undercooked. We ate some and then I put it in the oven about another 7 min, but it still tasted the same. Some of it was stringy too! So yes, the taste was good but the texture was kind of funky.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 179 cal
  • 9%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 30.2 g
  • 10%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Roasted Okra

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Easy Indian Style Okra