Greek Baked Okra with Potatoes (Bamies Sto Fourno)
Updated: 17 hours ago
Greek Baked Okra with Potatoes (Bamies Sto Fourno) combines tender okra, potatoes and eggplant in a rich, juicy tomato and olive oil sauce. A naturally gluten-free Greek classic, perfect for soaking up with crusty bread.
About Greek Baked Okra with Potatoes (Bamies Sto Fourno)
Growing up, my mum often cooked okra on the stovetop, and it was one of my father's favourite meals. These days, I grow my own okra and love cooking it in different ways, but baking has become my mum's favourite method. Baking gives the okra a beautifully tender texture without the excessive sliminess that can sometimes put people off.
This dish belongs to the Greek tradition of ladera, where vegetables are cooked generously with olive oil, often in a rich tomato sauce.
With soft potatoes, eggplant, capsicum and plenty of sauce, it's simple Greek home cooking at its best. Just add feta and crusty gluten-free bread to enjoy every last drop.
Story Behind the Recipe
Growing up, my mum made okra on the stovetop, often using canned okra. It was one of my father’s favorite meals. Now, in my own home, I love growing vegetables, and okra is one of the easiest to grow. Over time, I’ve learned to cook it in different ways, but baking is my mum’s favorite. It gives the best texture—tender, flavorful, and never slimy!
Many people like the idea of eating okra but don’t enjoy its slimy texture, especially when cooked on the stovetop. Also, if the tops aren’t trimmed the right way, the seeds can be exposed, making it even more slippery. That’s why I created this recipe: to help people enjoy okra in a new way. Baking gives it the best texture. Watch the video below to see how to trim okra properly!
Watch How to Make Greek Baked Okra with Potatoes
Helpful Tips
Trim the Okra Correctly.
Cut around the cap in a cone shape without exposing the seeds. This helps minimise the slimy texture. Watch the video for a demonstration.
Fresh or Frozen Okra.
Both work well. If using frozen okra that's already trimmed, there's no need to trim it again. Avoid canned okra for this recipe.
Why Baking Works.
Baking helps the okra become beautifully tender while reducing the slippery texture sometimes associated with stovetop cooking.
Keep the Sauce Juicy.
The two cups of liquid help the vegetables soften and create a generous tomato sauce. The final uncovered baking time allows the sauce to reduce slightly without drying out the dish.
Make It Ahead.
This dish is lovely the following day as the flavours develop. Store in the refrigerator and reheat gently, adding a little water if needed.
Storage and Reheating.
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat thoroughly before serving.
Keep It Plant-Based.
This recipe is naturally vegan when prepared with water or vegan vegetable stock. Simply leave out the optional feta when serving.
What to Serve With Greek Baked Okra with Potatoes
In Greece, dishes like this are often enjoyed as a complete meal with feta, olives and plenty of crusty bread to soak up the tomato and olive oil sauce. However, it also makes a delicious side dish alongside these meals.
Greek Baked Okra with Potatoes (Bamies Sto Fourno)
Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Recipe Category: Lunch or Dinner
Recipe Cuisine: Greek
INGREDIENTS
Vegetables and Tomato Sauce
500 g fresh or frozen okra (not canned)
¼ cup (60 ml) extra virgin olive oil, plus extra for drizzling
2 medium potatoes (approximately 400 g), cut into 2 cm cubes
1 large red onion, finely chopped
1 medium eggplant, diced
1 red capsicum, thinly sliced
2 large garlic cloves, minced
2 tablespoons tomato paste
400 g canned crushed tomatoes
2 cups (500 ml) water, divided (or gluten-free vegetable stock)
Seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon ground cinnamon (optional)
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
2 bay leaves
To Serve (Optional)
Fresh parsley, finely chopped
Greek feta, crumbled
Crusty gluten-free bread or steamed rice
INSTRUCTIONS
1. Prepare the Tomato Sauce
Heat the olive oil in a large saucepan over high heat. Add the onion and eggplant and sauté for 2–3 minutes until softened.
Add the capsicum, potatoes and garlic, and cook for another 2 minutes.
Stir in the tomato paste and cook for 1 minute to develop its flavour.
Add the crushed tomatoes, thyme, oregano, cinnamon, salt, pepper and bay leaves. Pour in 1 cup (250 ml) water (or vegetable stock), stir well and simmer for 3 minutes.
2. Prepare the Okra
Preheat the oven to 190°C.
Wash and thoroughly dry the fresh okra. Carefully trim the tops by cutting around each cap in a cone shape, without exposing the seeds. If using frozen okra that's already trimmed, skip this step.
3. Assemble the Baking Dish
Lightly drizzle a baking dish with extra virgin olive oil and arrange the okra in a single layer.
Pour the vegetable and tomato sauce mixture evenly over the okra.
Add the remaining 1 cup (250 ml) water (or vegetable stock) over the sauce to help the okra soften and cook evenly. Finish with a little extra olive oil.
4. Bake Until Tender
Scrunch a sheet of baking paper, wet it lightly and squeeze out the excess water. Unfold and place it snugly over the vegetables.
Bake for 45 minutes, then remove the baking paper and bake uncovered for another 15 minutes, until the okra and potatoes are tender and the tomato sauce has reduced slightly but remains juicy.
5. Serve and Enjoy
Allow to rest for a few minutes before serving.
Enjoy warm with crusty gluten-free bread or steamed rice. If desired, finish with finely chopped parsley and crumbled feta.
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Margaret Pahos @CreateCookShare
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