One of the beloved cold mezes of olive-oil cuisine, where fresh okra simmers slowly with tomato and onion over low heat. With its lightly sour-sweet balance, it adds freshness to tables before the main course, especially in summer.
Trim the stems of the okra into a cone shape without damaging the pod, rub with salt and let rest for 15 minutes, then rinse.
Sauté the onion in olive oil over low heat until lightly pink.
Add the grated tomato, sugar and salt, then arrange the okra on top; cover and cook over low heat until the okra is tender.
Remove from heat, let cool to room temperature, then drizzle with lemon juice and serve cold.
Important: To prevent the okra from becoming slimy, carefully peel around the stem without touching the seed pod. This meze doesn't contain any specific allergen. Note: lightly sautéing the okra before adding lemon greatly reduces the sliminess.
If you rub the okra with a pinch of salt and let it rest for 15 minutes before cooking, the sliminess is reduced even further.
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