Mediterranean-style lamb boeries

28 Nov

Lamb sausage boeries with roasted aubergine, feta and a herb yoghurt dressing. Photography by Tasha Seccombe.

 

Everyone’s a fan of a classic boerie roll and it’s such an easy way of entertaining. Wow your crowd this December with a 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!

For the aubergines:

2 medium size aubergines
1/4 cup (60 ml) extra virgin olive oil
salt & pepper
5 ml dried origanum

For the herb yoghurt dressing:

375 ml (1,5 cups) double cream yoghurt
2 small bunches fresh herbs (about 40 g), like mint, coriander and/or parsley (save a few for topping)
about 10 ml (2 teaspoons) fresh lemon juice
salt & pepper

To assemble:

about 500-600g lamb boerewors (6 x 20 cm)
6 soft hotdog rolls, sliced lengthways
butter, for rolls
fresh

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 & origanum. 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 & 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.

This recipe was created in collaboration with SA Lamb & Mutton.

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