1 pound red and green okra halved lengthwise
2 cups fresh buttermilk
2 cups cornmeal
Salt and freshly cracked black pepper
3 teaspoons cayenne pepper
Great served with an eggplant dip:
1 medium eggplant
½ cup toasted pine nuts
¼ cup extra virgin olive oil
The zest and the juice of one lemon
To prepare the eggplant dip: Pre heat oven to 425 degrees. Cut the eggplant in half length wise and drizzle with olive oil and salt. Place the eggplant cut side down on a foil lined baking sheet. Bake in the oven until very soft and golden brown.
In blender or food processor scoop out the meat of the roasted eggplant and combine with the pine nuts, water, olive oil, lemon, salt and pepper. Puree until smooth. Set aside.
Cover the cut okra with the buttermilk and let sit for thirty minutes.
Meanwhile, combine the cornmeal with the cayenne and salt and pepper to taste.
Dredge the okra in the cornmeal to coat well. Deep fry until golden brown.
Once cooked, season with salt as soon as the okra is removed from the fryer.
Spoon the eggplant puree onto each plate in the center, top with a pile of fried okra, serve immediately.