There’s nothing better on a hot summer day than heading out into the garden and picking a few things to inspire a fresh meal. Today we picked some cherry and regular tomatoes, a couple handfuls of okra, and a couple nice eggplants. A red onion arrived in our CSA delivery from a local farm, and with those four ingredients the cooking wheels started turning.
With this meal we took inspiration from some Indian flavors we’ve had in the past and spun together garam masala along with ginger to compliment the fresh veggies. The meal turned out great, although truth be told we would probably not include the red pepper flakes next time around — it took on those spices a bit too much for our taste 🙂
If you give this recipe a try we’d love to hear your take on it, and definitely let us know in the comments below if any modifications work for you. We’re always looking for new ideas!
Tomato Okra Eggplant Masala
Ingredients
- 2 cups Fresh Tomatoes (or one large can)
- 2 each Small Eggplants
- 6-8 each Okra
- 1/2 each Large Red Onion
- 2 tbsp Garam Masala
- 1 tbsp Ginger Powder
- 1/2 tsp Black Pepper
- 2 each Garlic Cloves (minced)
- 2 tbsp Olive Oil
- 1 pinch Red Pepper Flakes (optional if you like spicy)
Instructions
- Saute onions and garlic in pan with olive oil on medium heat for 5-10 minutes
- Add tomatoes, okra, and stir in spices and cover — reduce heat to simmer
- After about 15 minutes, add the eggplant (I like the eggplant not overly mushy, you can add the eggplant sooner if you like it softer)
- Simmer with cover for another 15-20 minutes, stirring occasionally
- Serve over a bed of basmati rice