Pumpkin and pickled eggplant samosas

Name: Pumpkin and pickled eggplant samosas
Yield: Makes 30
Cuisine: Indian
Ingredients: 2 tablespoons chopped coriander/cilantro/Chinese parsley leaves; 2 tablespoons chopped coriander/cilantro/Chinese parsley leaves; 2 tablespoons chopped coriander/cilantro/Chinese parsley leaves; 8 teaspoons Spiced Eggplant Pickle; 2 teaspoons sea salt; 200 g/6½ oz eggplants/aubergines, cut into 6 mm/¼ in dice; 200 g/6½ oz eggplants/aubergines, cut into 6 mm/¼ in dice; 200 g/6½ oz pumpkin, cut into 6 mm/¼ in dice; 2 small red birds-eye or serrano chillies, finely chopped; 2 small red birds-eye or serrano chillies, finely chopped; 2 cloves garlic, finely chopped; 1 teaspoon finely chopped ginger; vegetable oil, for deep-frying; 2 tablespoons ghee; 10 X 20 cm/8 in square spring roll wrappers; 1 egg white

Preparation info

Makes
30

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

10 X 20 cm/8 in square spring roll wrappers
1 egg white

Oceania
Asia
India
Australia
Starter
Vegetarian

Method

To make filling, heat ghee in a frying pan over moderate heat and cook garlic, ginger and chilli for 1 minute. Add pumpkin and eggplant and cook for another 8—10 minutes, or until pumpkin has softened. Season to taste with salt and stir in spiced eggplant pickle. Remove from heat, allow mixture to cool, then add coriander.
To assemble pastries, cut each wrapper