Mold Detox Friendly Baingan Bharta

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.6

(28)

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Ingredients

4 servings

2 large eggplants (about 2 lb total)
3 tbsp neutral oil (such as avocado or canola oil)
1 medium yellow onion, finely chopped
1 tbsp fresh ginger, finely grated
4 garlic cloves, minced
2 medium tomatoes, finely chopped
1 green chili (such as serrano or thai), finely chopped
Ingredient note
The Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
1 tsp cumin seeds
1 tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
½ tsp kashmiri chili powder or mild paprika
Ingredient note
Dried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
Chef's tip
Sweet paprika is standard paprika - use it exactly as written.
½ tsp garam masala
1 tsp salt, plus more to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 tbsp unsalted butter or ghee (optional)

Instructions

1
Char the eggplants directly over a gas burner on medium-high flame, turning with tongs every 3–4 minutes, until the skin is completely blackened and blistered all over and the eggplants feel very soft and collapsed when pressed, about 15–20 minutes total. Alternatively, place them on a foil-lined baking sheet under a broiler set to high, turning every 5 minutes, until the skin is charred and the flesh is completely tender, about 20–25 minutes.
2
Transfer the charred eggplants to a colander set over a bowl and let them rest until cool enough to handle, about 10 minutes. Peel away and discard all of the charred skin, then roughly chop or mash the flesh with a fork — the texture should be coarse and fibrous, not a smooth purée. Discard any liquid that has collected.

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