Aubergine and Okra Stew with Mint and Pine Kernels

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

This dish always reminds me of my childhood in the Middle East where I first grew to like the unique tastes and textures of both aubergine and the elegant pointed okra (known to me then by its alternative name of ladies’ fingers). This is an easily made dish which can be eaten hot or cold, as an accompaniment to roast meat or chicken, or on its own, served with a green salad and crusty bread to help mop up the juices. There is no need to salt and drain the aubergines. Many people think they