<http://schema.org/recipeInstructions>
" Preheat oven to 425\u00B0F. Place okra in a large bowl. Pour buttermilk over okra, covering completely. Set aside for 30 minutes. Meanwhile, drizzle \u00BC cup olive oil over eggplant and sprinkle with 1 teaspoon salt. Place eggplant, cut side down, on an aluminum foil\u2013lined baking pan. Bake until very soft, about 20 minutes. Reduce heat to 200\u00B0F. Scoop meat of eggplant into a blender or the bowl of a food processor, discarding skin. Add nuts, 1 cup water, remaining olive oil, and lemon juice and zest; puree until smooth. Season with salt and pepper. Transfer to a medium bowl, cover with plastic wrap, and set aside. Fit a baking pan with a wire rack; set aside. In a large, heavy-bottomed pot fitted with a deep-fry thermometer, heat canola oil over medium-high heat to 375\u00B0F. In a shallow dish, combine cornmeal, 2 teaspoons salt, 2 teaspoons black pepper, and cayenne. In batches, dredge okra in cornmeal, then carefully deep-fry until golden brown, about 4 minutes. With tongs, transfer to a paper-towel-lined pan and season with salt. Transfer to prepared baking pan and keep warm in oven. Serve with reserved eggplant puree for dipping."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a34952/cornmeal-fried-okra-eggplant-dip-recipe-clv0412/>