Okra must be fresh and tender. If it's bruised and black, it won't look good, and there will be a lot of aging fibers. Then wash and drain the okra (or blot it with kitchen paper).

Subtract its roots with scissors, Chetty, and be careful not to cut them to expose the seeds.

Preheat the oven to 190℃, and preheat the baking tray with coarse salt.

Put a tablespoon of olive oil into a container filled with okra, and shake the container so that the oil is evenly wrapped in the okra.

Then put the treated okra on the grill and put the okra in the middle of the oven. Heat 190℃ and bake for 8 minutes.

Come out of the oven, plate, shake off or brush off large pieces of baking salt with a small brush. If the taste is heavy, you can sprinkle some salt with ground bottled sea salt. Squeeze the lemon juice, or squeeze the lemon juice into the dip head. You don't have to dip it in juice, it's simple and fresh.