Everyone’s a fan of a classic boerie roll!
Wow your crowd next time with this Mediterranean take on a classic South African favourite: lamb sausages on a soft hotdog roll, with roasted aubergines, salty feta and a fresh, herby yoghurt dressing. Just delightful!
Below is a quick recipe to make lamb sausage boeries at home.
Ingredients
For the aubergines
Aubergine (2)
Olive oil (1/4 cup)
Salt and black pepper
Dried oregano (5 ml)
For the herb yoghurt dressing
- Double cream plain yoghurt (375 ml)
- Fresh herbs — mint, coriander and/or parsley plus extra to garnish (40 g)
- Fresh lemon juice (10 ml)
- Salt and black pepper
To assemble
- Lamb boerewors (600g)
- Soft hotdog rolls — sliced lengthways (6)
- Butter
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.
