A few years ago, I started growing okra in my garden. It is a beautiful plant that grows very tall with large showy flowers. My favorite way to use my homegrown okra is to make grilled okra with hot sauce aioli.
Grilled okra is amazing. It gets tender and carries the smokey flavor of the grill well. The spice mixture I season it with in this recipe pairs well with its natural earthy flavors as well as the smoky flavor from the grill.
The aioli for dipping is both creamy and spicy, making it a perfect accompaniment. It tames any over-charred spots and helps to hide any sliminess that okra can have naturally.
I leave the tops on when I skewer and grill my okra. The tops make a perfect finger hold for dipping the okra into the aioli.
Tips and tricks for the Grilled Okra with Hot Sauce Aioli recipe:
- If you are feeling adventurous and have plenty of time, try making the aioli from egg yolks. I almost always use mayo instead because it is so fast and easy, and still quite flavorful.
- Use small bite-sized okra. This makes it easier to dip and bite, but smaller okra are also tastier. Large okra tend to be woody, but the small ones are beautifully tender.
- Using the skewers makes flipping the okra a breeze. You could also use a grilling basket, or turn the okra individually with tongs.
- Don’t trim the tops off the okra. They make a perfect finger hold for dipping the okra into the aioli. You can discard them after eating.
Grilled Okra with Hot Sauce Aioli
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4
- Category: Side
Ingredients
- 20-30 small okra pods
- Cooking spray or oil
- ¾ tsp each: coriander and chili powder
- ¼ tsp each: salt and black pepper
- 3 TBS mayo
- 2 tsp vinegar-based hot sauce
- 1 tsp lemon juice
Instructions
- Preheat a charcoal grill.
- Skewer the okra whole on metal skewers for the grill and spray or drizzle them with oil.
- In a small bowl, combine the coriander, chili powder, salt and pepper. Sprinkle the spice mixture over the okra on both sides.
- Grill okra over hot coats for about 5-6 minutes per side, or until they start to have dark charred spots and soften.
- Meanwhile whisk the mayo, hot sauce and lemon juice in a small bowl until smooth.
- Serve the grilled okra with the hot sauce aioli.
Recipe adapted from Eating Well.
