Baingan Bharta 

(Indian Roasted & Mashed Eggplant with Tomato)

I mostly followed a couple of recipes of Neelam Batra in The Indian Vegetarian, but didn't feel like cutting up an onion. I realized later, that the onion would have mellowed the dish, which was "sharper" than usual. Next time, it'll include the onion. 😉 This dish is good for any kind of sandwich, and I think it would also make a good pasta sauce, as well as pizza topping!

Neelam Batra's California Indian Cuisine YouTube

"The Infinite Vegetarian," article on Neelam Batra, 1994, Los Angeles Times

Savory Hamantashen (cookie-pastries) with Spicy Eggplant Filling

I was inspired by all the savory-hamantashen pics I've been seeing lately online, and had some leftover Baingan Bharta (Indian mashed eggplant and tomato) handy in the freezer. The dough and method is actually from the Kitchen Tested recipe for Easy Hamantaschen Dough; I left out the sugar and added a little more salt. I decided to use it, over a different dough that required refrigeration, because I didn't have enough time for that. Usually when I experiment like this, I'm lucky if the result is edible. I was quite delighted when the hamantashen turned out to be delicious, and the pastry, very flaky! This dough is not only easy to make, but also versatile. 

Kitchen Tested Website, Easy Hamantaschen Dough

Baingan Bharta (Indian Baked Mashed Eggplant with Tomato)

The other day, I bought 3 large eggplants at the store. The next day, I baked all 3 until soft. One went into this dish. It is based on 2 baingan bharta recipes in Neelam Batra's The Indian Vegetarian. Good with any kind of bread, toast, or crackers. Never tried it with tortilla chips, but might also be good with that.