Aubergine and chorizo burika
Item 1 of 1
This beautiful burika recipe by José Pizarro is inspired by the chef's trip to Israel, where this addictive street food is sold stuffed with mashed potato and egg and served in a pitta with plenty of salad. This burika is inspired by the chef's Spanish roots, with chorizo and aubergine making a fine filling for the crispy brik pastry.
First published in 2017
Ingredients
Metric
Imperial
Aubergine and chorizo burika
- 1 aubergine, cubed
- 4 tbsp of olive oil
- 1 large onion, finely sliced
- 2 garlic cloves, finely sliced
- 1 tsp cumin seeds
- 200g of chorizo, finely diced
- 1 handful of parsley, chopped
- 300ml of vegetable oil
- 8 sheets of brik pastry
- 4 eggs
- salt
- pepper
SAVE RECIPE
Method
1
To begin, make the filling. Heat the olive oil in a pan and season the aubergine. Add the aubergine to the pan, tossing in the hot oil until it is all absorbed. Fry gently for 15–20 minutes, turning every so often, until the aubergine is soft and the oil has released back into the pan
- 1 aubergine, cubed
- 4 tbsp of olive oil
2
Scoop out with a slotted spoon onto kitchen paper. Add the onion to the pan, fry gently for 10 minutes until softened then add the garlic and cumin. Fry for 30 seconds more, then transfer to a bowl and mix in the aubergine
- 1 large onion, finely sliced
- 2 garlic cloves, finely sliced
- 1 tsp cumin seeds
4
Preheat the oil to approximately 175°C in a large non-stick sauté pan
- 300ml of vegetable oil
5
Place 2 sheets of brik pastry in a dish or bowl. Spoon a quarter of the filling into the centre, making a well in the middle. Crack the egg into the well
- 1 egg
- 2 sheets of brik pastry
6
Carefully fold one side of the pastry over the other and lift gently using the corners. Place in the hot oil, pressing around the edges of the filling with a spatula to stop it escaping. Spoon some of the hot oil over the top
7
Once it has been cooking for 30 seconds to a minute and the underside is golden, flip it over carefully and cook on the other side
8
Drain on kitchen paper and repeat to make 3 more. Serve in soft white rolls or pittas
- 3 eggs
- 6 sheets of brik pastry
First published in 2017
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