Spiced eggplant and spinach beancurd-skin pastries with coriander yoghurt sauce

Preparation info
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By Christine Manfield

Published 1999

  • About

This is one of my favourite vegetable pastries. The filling can just as easily be used with spring roll, filo or shortcrust pastry: the decision is yours. If you use filo or shortcrust, then bake the pastries in the oven as opposed to frying them in oil.


  • 2 eggplants
  • vegetable oil for deep-frying
  • 5 cloves garlic, minced
  • 1


  1. Cut eggplants into 1 cm dice.
  2. Heat oil in a deep-fryer to 180°C and fry eggplant until golden. Drain on paper towel.
  3. Heat 1 tablespoon vegetable oil in a frying pan and fry garlic, onion and chilli over moderate heat for a few minutes until fragrant. Combine onion mixture, eggplant, pickled ginger, coriander leaves, eggplant pickle and fish sauce in a