Level of difficulty: medium
Servings Prep Time
1-2people 45minutes
Servings Prep Time
1-2people 45minutes
  • 30pcs Green Olives from Spain
  • 1pc Eggplant (roasted and smashed)
  • 30ml Pure Olive Oil
  • 1pc Onions sliced
  • 10g Ginger Garlic paste
  • 5g Garam masala
  • 2pcs Tomatoes diced
  • 2pcs Green chilies chopped
  • Salt to taste
  • 20g Coriander chopped
  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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