Recipe for Lamb Boerie Rolls with a delicious Mediterranean twist – roasted aubergines, feta cheese and a yoghurt dressing
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
about 500-600g lamb boerewors (6 x 20 cm)
6 soft hotdog rolls, sliced lengthways
butter, for rolls
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.
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Recipe courtesy of The Food Fox, in collaboration with SA Lamb and Mutton. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.