SHAY LAVI’S ROASTED OKRA

At Nur Kitchen on Buford Highway, chef Shay Lavi loves to saute fresh whole pods of okra in tomato sauce, then place the skillet in the restaurant’s super-hot brick oven. You can get a similar effect at home by placing the okra under the broiler until it chars. Lavi pairs the okra with a pilaf of bulgur and Southern field peas.

For the tomato sauce:

2 tablespoons olive oil

10 cloves garlic

1 whole chile pepper

1 pound cherry tomatoes

Sprinkle of sea salt

For the okra:

2 tablespoons olive oil

1 tablespoon chopped onion

2 cloves garlic, finely minced

4 ounces vegetable stock (or water or chickpea broth,

see note in intro)

1 pound fresh okra

To make the sauce: Heat olive oil in a large stockpot with a lid over high heat. Toss in garlic and chile pepper; stir and cook for 2-3 minutes. Add cherry tomatoes, cover and cook for 6 minutes without touching the pot. (Don’t shake or stir!)

After 6 minutes, stir and cook for 3 minutes. Rest for 20 minutes covered. Pass through a chamois or fine-mesh strainer over a bowl, reserving tomato sauce. (You should have about 8-9 ounces.) Stir in a sprinkle of sea salt. Discard solids.

To make the okra: In a large cast-iron skillet, heat olive oil over medium-high heat. Add onion and saute until tender, about 3 minutes. Stir in garlic and cook 1 minute. Add vegetable stock and reserved tomato sauce, and mix well. Add okra and cook until just tender, about 8-10 minutes.

Place skillet under broiler at high heat, and roast until the okra is charred on top, about 12-15 minutes, checking regularly so you don’t burn the okra. Makes 4 smallish portions.

Per portion: 207 calories (percent of calories from fat, 57), 4 grams protein, 20 grams carbohydrates, 6 grams fiber, 14 grams total fat (2 grams saturated), no cholesterol, 131 milligrams sodium.