Ingredients with Measurements:
- 4 sheets of brik pastry
- 1 egg, beaten
- 1 small eggplant, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a bowl, toss the diced eggplant, red bell pepper, and onion with olive oil, garlic, thyme, oregano, salt, and pepper.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast the vegetables in the preheated oven for 20-25 minutes or until tender and lightly browned.
6. Remove the vegetables from the oven and set aside to cool.
7. Lay out one sheet of brik pastry on a clean work surface.
8. Place a quarter of the roasted vegetables in the center of the pastry.
9. Fold the pastry over the vegetables to form a triangle.
10. Brush the edges of the pastry with beaten egg to seal.
11. Repeat with the remaining brik pastry and vegetables.
12. Heat a large skillet over medium-high heat.
13. Add the brik triangles to the skillet and cook for 2-3 minutes on each side or until golden brown and crispy.
14. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 25g
Protein: 5g
Fiber: 4g
Sugar: 6g
Sodium: 150mg
Substitutions for ingredients:
- Brik pastry can be substituted with phyllo dough or puff pastry.
- Eggplant can be substituted with zucchini or yellow squash.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Dried thyme and oregano can be substituted with fresh herbs.
Variations:
- Add crumbled feta cheese to the roasted vegetables before filling the brik pastry.
- Serve with a dollop of Greek yogurt or tzatziki sauce.
- Add cooked chicken or shrimp to the roasted vegetables for a protein boost.
Tips and tricks:
- Be sure to seal the edges of the brik pastry well to prevent the filling from leaking out during cooking.
- Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the brik triangles from sticking.
- Serve the brik triangles immediately after cooking to ensure they are crispy.
Storage instructions:
Leftover brik triangles can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the brik triangles on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the brik triangles on a platter with a sprinkle of fresh herbs and a drizzle of olive oil.
Garnishes:
Fresh herbs, such as parsley or cilantro, can be used as a garnish.
Pairings:
- Serve with a green salad dressed with lemon vinaigrette.
- Pair with a glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Couscous salad
Troubleshooting advice:
- If the brik pastry tears while folding, use a small piece of pastry to patch the tear before brushing with egg to seal.
- If the brik triangles are not crispy, increase the heat and cook for a few more minutes on each side.
Food safety advice:
- Be sure to wash all vegetables thoroughly before using.
- Store leftover brik triangles in the refrigerator and consume within 2 days.
Food history:
Brik is a North African pastry that is traditionally filled with egg, tuna, or meat. This recipe puts a vegetarian spin on the classic dish by filling it with roasted vegetables.
Flavor profiles:
The roasted vegetables in this dish are flavored with garlic, thyme, and oregano, giving them a savory and herbaceous taste. The brik pastry adds a crispy texture to the dish.
Serving suggestions:
Serve as an appetizer or a light lunch.
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Region: Tunisian