BANGAN AND OLIVE BHARTA

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BAINGAN AND OLIVE BHARTA
Level of difficulty: medium Servings: 1-2 people Prep Time: 45 minutes

Ingredients

Green Olives from Spain

Eggplant (roasted and smashed)

Pure olive oil

Onions sliced

Ginger Garlic paste

Garam masala

Tomatoes diced

Green chilies chopped

Salt to taste

Coriander chopped

Instructions

  • Preheat oven to 450º F (230º C).
  • Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel and chop.
  • Heat the olive oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  • Mix ginger garlic paste, garam masala powder, Spanish green olives and tomato in the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and green pepper and season with salt. Cover and cook 10 minutes over high heat.
  • Reduce heat to low, and continue cooking about 5 minutes.
  • Garnish with the chopped coriander to serve.
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BAINGAN AND OLIVE BHARTA
Level of difficulty: medium
BAINGAN AND OLIVE BHARTA
Prep Time 45 minutes
Servings
1-2 people
Ingredients
  • 30 pcs Green Olives from Spain
  • 1 pc Eggplant (roasted and smashed)
  • 30 ml Pure Olive Oil
  • 1 pc Onions sliced
  • 10 g Ginger Garlic paste
  • 5 g Garam masala
  • 2 pcs Tomatoes diced
  • 2 pcs Green chilies chopped
  • Salt to taste
  • 20 g Coriander chopped
Prep Time 45 minutes
Servings
1-2 people
Ingredients
  • 30 pcs Green Olives from Spain
  • 1 pc Eggplant (roasted and smashed)
  • 30 ml Pure Olive Oil
  • 1 pc Onions sliced
  • 10 g Ginger Garlic paste
  • 5 g Garam masala
  • 2 pcs Tomatoes diced
  • 2 pcs Green chilies chopped
  • Salt to taste
  • 20 g Coriander chopped
BAINGAN AND OLIVE BHARTA
Instructions
  1. Preheat oven to 450º F (230 º C).
  2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel and chop.
  3. Heat the olive oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  4. Mix ginger garlic paste, garam masala powder, Spanish green olives and tomato in the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and green pepper and season with salt. Cover and cook 10 minutes over high heat.
  5. Reduce heat to low, and continue cooking about 5 minutes.
  6. Garnish with the chopped coriander to serve.
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