Charred Okra with a Little Spice
Original recipe by: Leslie Brenner
Charring okra on a stovetop grill or griddle results in delicious pods that are not slimy — one of my favorite late summer/early fall cocktail snacks. Tossed in a little olive oil and salt before grilling, then a touch of sambal oelek (Indonesian chile sauce) before serving, they’re super-easy to make. If you don’t have sambal oelek, any kind of chile sauce is fine; or just toss with some Aleppo pepper or red chile flakes. They also make a nice side dish.
Ingredients
1 pound okra, sliced in half lengthwise
2 teaspoons olive oil
1/2 teaspoon salt
1 teaspoon sambal oelek or other chile sauce
Instructions
Heat a stovetop grill or griddle until very hot.
While the griddle or grill is heating, toss the okra in a large bowl with the olive oil and salt.
Place the okra cut-side down the grill. (You may have to make these in 2 or more batches.) Grill until they have emphatic grill marks, or they’re nicel…