Baingan and olive bharta

recipes-olives from spain
INGREDIENTS
  • 30 pc (100 g) Green OLIVES FROM SPAIN (pitted)
  • 2-3 pc Eggplants (roasted and smashed)
  • 30 ml Pure Olive Oil
  • 1 pc Onion (sliced)
  • 10 g Ginger garlic paste
  • 5 g Garam masala
  • 2 pcs Tomatoes (diced)
  • 2 pcs Green chilies (chopped)
  • 20 g Coriander (chopped)
  • Salt to taste
Preparation time:
45 minutes
Serves:
2 portions
Level of difficulty:
Medium
PREPARATION
  • Roast the eggplants over an open flame until tender. Let them cool down, peel away the burnt skin and chop.
  • Heat the olive oil in a medium saucepan over medium heat. Add the cumin seeds and onion. Cook and stir until the onion is tender.
  • Add the ginger garlic paste, garam masala powder, Spanish green olives, and tomato in the saucepan, and cook for about 1 minute.
  • Mix in the chopped eggplant and season with salt. Cover and cook for 10 minutes over medium-high heat.
  • Reduce heat to low and continue cooking for about 5 minutes.
  • Garnish with the chopped coriander to serve.