Grilled Okra with Yogurt Dipping Sauce
Chef Katie Coleman, Durham Spirits Co.
32 oz plain yogurt
1/4 bu basil, chopped
2 T lemon
1 clove garlic, minced
1/4 tsp sugar
salt and pepper, to taste
2 # okra, trimmed
2 T olive oil
Strain the yogurt: Using a cheesecloth, hang the yogurt for at least an hour to allow for all of the excess liquid to drain off, allowing for the yogurt to become very thick in consistency.
Make the sauce: Combine the strained yogurt, basil, lemon, garlic and sugar. Season sauce with salt and pepper.
Prepare the okra: Toss together okra, olive oil, salt and pepper in a large bowl. Grill on a high heat grill (400-450 F). Cook about 2 to 3 minutes on each side. Remove when tender. Cool 5 minutes. Serve with dipping sauce.