Smoked Aubergine & Tomato Samosa with Coriander Coconut Cream

Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Description

This elegant twist on a traditional South Asian snack takes its inspiration from the smoky, spiced flavours you might find in a fusion of Indian and island cuisine. The samosa filling combines charred aubergine with rich tomato, cumin, and garlic—smoky, savoury, and deeply satisfying. Wrapped in crisp pastry and paired with a light, fresh coconut cream infused with coriander, this starter balances indulgence with freshness.

The coriander coconut cream cuts through the richness of the samosa, adding a cooling herbal note. This dish is ideal as a plated appetiser, offering something familiar yet elevated, and capturing the spirit of both Indian and Maldivian kitchens.

Ingredients
    For the samosas:
  • 1 large aubergine
  • 1 tbsp neutral oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp cumin seeds
  • 0.5 tsp garam masala
  • 0.25 tsp smoked paprika
  • 1 medium tomato, finely chopped
  • Salt, to taste
  • 6–12 spring roll wrappers or samosa pastry sheets
  • Oil for sealing and brushing/frying
    • For the coriander coconut cream:
  • 100 ml coconut cream
  • 1 small handful fresh coriander ((leaves and stems))
  • 1 tsp lime juice
  • Salt, to taste
  • Pinch of salt
  • 1 tsp coconut sugar
Instructions
  1. 1
    Pierce the aubergine with a fork and place directly over a gas flame or under a hot grill, turning regularly, until charred and soft inside (about 10–15 minutes). Allow to cool, then scoop out the flesh and mash.
  2. 2
    Heat 1 tbsp oil in a pan. Add cumin seeds and let them sizzle, then stir in the onion and cook until soft. Add garlic, garam masala, smoked paprika, and chopped tomato. Cook for 5–7 minutes until pulpy.
  3. 3
    Add the mashed aubergine and cook for another 2–3 minutes to combine. Season to taste and set aside to cool slightly.
  4. 4
    To make the coriander coconut cream, combine coconut cream, coriander, lime juice, and a pinch of salt. Chill until ready to serve.
  5. 5
    Place a spoonful of the aubergine filling onto each wrapper. Fold into triangles or cones, sealing edges with a dab of water or oil.
  6. 6
    Brush with oil and bake at 200°C for 15–20 minutes until golden, or shallow fry until crisp.
  7. 7
    Serve hot with a generous dollop of coriander coconut cream on the side.
Read it online: https://grub-club.co.uk/recipe/smoked-aubergine-tomato-samosa-with-coriander-coconut-cream/