2 medium size aubergines
- ¼ cup extra virgin olive oil
- Salt and pepper
- 5ml dried oregano
- 3 tbsp vegetable oil
- 6 cups white flour (sifted)
- 375ml double cream yoghurt
- 2 small bunches of fresh herbs (about 40g) including mint, coriander and parsley
- About 10ml fresh lemon juice
Roast the aubergines: Pre-heat the oven to 230c. Use a sharp knife to dice the aubergines into 1x1 cm blocks. Place them in a mixing bowl and add oil. Season with salt, pepper and oregano. Stir the coat all over, then top into a shallow baking tray and spread it out in a single layer.
Roast for 10-15 minutes or 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 or a jar, cover and refrigerate until ready to use.
Assemble: Grill the boerewors over the fire or in the pan. Spread the rolls with butter, then top with the grilled aubergine, wors, feta, a drizzle of the yoghurt sauce and some fresh herbs.