Cornmeal Fried Okra with Eggplant Dip
Ingredients
- 2 lb. ‘Emerald’ okra
- 1 qt. buttermilk
- ¾ c. extra-virgin olive oil
- 2 small eggplants
- Salt and freshly ground pepper
- 1 c. pine nuts
- Juice and zest of 1 large lemon (about 4 tablespoons juice; 1 tablespoon zest)
- 6 c. canola oil
- 4 c. cornmeal
- 2 tbsp. cayenne pepper
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