Lamb sausage boeries

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Ingredients (11)

For the aubergines

2	aubergine
1/4 cup	olive oil
	salt and black pepper
5 ml	dried oregano

For the herb yoghurt dressing

375 ml	double cream plain yoghurt
40 g	fresh herbs — mint, coriander and/or parsley plus extra to garnish
10 ml	fresh lemon juice
	salt and black pepper

To assemble

600 g	lamb boerewors
6	soft hotdog rolls — sliced lengthways
	butter

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Method:

Roast the aubergines: Preheat oven to 230 C. Use a sharp knife to dice the aubergines into 1 x 1 cm blocks. Place them in a mixing bowl and add the oil. Season with salt, pepper and oregano. Stir to coat all over, then top into a shallow baking tray and spread it out in a single layer. Roast for 10-15 minute until golden brown, then remove from the oven and cover with foil to steam further on standing (or transfer to a container covered with a lid).

Make the dressing: Place the yoghurt, herbs, lemon juice and some salt and pepper in a food processor. Mix until you have a relatively smooth green dressing. Transfer to a squeeze bottle (if you have one) or a jar, cover and refrigerate until ready to use.

To assemble: Grill the boerewors over hot coals or in a hot pan. Spread the rolls with butter, then top with the grilled aubergine, wors, feta, a drizzle of the yoghurt sauce and some fresh herbs. Enjoy at once.

Supported by the Red Meat Industry of SA – Recipes and styling Ilse van der Merwe – The Food Fox and photos by Tash Seccombe.