022 4481 680 tomis@tomis.co.za




  • 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.

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