Greek Baked Okra with Potatoes – recipe below #gluten-free recipes #greekfood #vegetarianrecipes

No Slimy – Greek Baked Okra with Potatoes (Bamies Sto Fourno)

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Greek Baked Okra with Potatoes (Bamies Sto Fourno)

Serves: 4–6 (as a main or side dish)
Prep Time: 15 minutes
Cook Time: 1 hour

INGREDIENTS

Vegetables:
500g fresh okra
¼ cup (60ml) extra virgin olive oil (plus extra for drizzling)
2 (about 400g) medium potatoes, diced 2cm cubed pieces
1 large red onion, finely chopped
1 medium eggplant, diced
1 red capsicum, thinly sliced
2 large garlic cloves, minced
2 tablespoons tomato paste
400g canned crushed tomatoes
1 cup water or vegetable stock

Seasoning:
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon ground cinnamon (optional, for depth)
2 teaspoons sea salt
½ teaspoon black pepper
2 bay leaves

INSTRUCTIONS

1. Make the Eggplant and Capsicum Tomato Sauce
Heat the olive oil in a saucepan over high heat. Add the onion and eggplant onion and cook until soft, about 2-3 minutes. Stir in the capsicum, potatoes, and minced garlic and cook for another 2 minutes until lightly browned. Add the tomato paste, stir for a minute, then pour in the crushed tomatoes, oregano, thyme, cinnamon, salt, pepper and bay leaves. Add 1 cup water (or vegetable stock), and stir well, and let simmer for 3 minutes.

2. Prepare the Okra
In the meantime, wash the okra and pat dry. Trim the tops by cutting around the cap in a cone shape, being careful not to expose the seeds (this prevents sliminess).

3. Assemble the Dish
Preheat the oven to 190°C. Lightly drizzle extra virgin olive oil over the baking dish to prevent sticking, then arrange the okra in a single layer. Evenly pour the sauce over the vegetables and finish with a final drizzle of olive oil and pour one cup of water over the sauce.

4. Bake Until Tender
Take a piece of baking paper and scrunch it up. Lightly wet it, then squeeze out the excess water. Unfold the paper and place it over the food inside the baking tray, ensuring it fits snugly to cover the ingredients. Bake for 45 minutes then uncover and bake for another 15 minutes until the okra is tender, the potatoes are cooked through, and the sauce has thickened.

5. Serve
Let it rest for a few minutes before serving. Enjoy warm with steamed rice, or crusty gluten-free bread or alongside grilled meats and feta. Optional to sprinkle finely chopped parsley and crumbled feta over the top.