Fresh okra, tomatoes and onion come together over low heat in this popular cold meze cooked with olive oil. Its gently sweet-sour balance brings freshness to the table before the main course, especially in summer.
Trim the stalk ends into cones without damaging the seeds. Rub the okra with salt, leave for 15 minutes, then rinse.
Sauté the onion in olive oil over low heat until lightly golden.
Add the grated tomatoes, sugar and salt and arrange the okra on top. Cover and cook over low heat until the okra is tender.
Remove from the heat and let cool at room temperature. Drizzle with lemon juice and serve cold.
Important: To keep the okra from becoming slimy, carefully trim around the stalk without touching the seed cavity. This dish contains no specific allergens. Warning: sautéing the okra lightly before adding lemon greatly reduces the sliminess.
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