Lola's Boerie Fusion
Boerewors-Stuffed Aubergines with Rich Tomato & Droëwors Sauce
A delicious fusion of South African flavours, featuring roasted aubergines stuffed with savoury boerewors and topped with feta, served on a rich tomato and droëwors sauce.
Ingredients
For the Stuffed Aubergines
1 pack boerewors sausage meat
2 aubergines
½ onion, finely chopped
1 garlic clove, crushed
2 fresh tomatoes, chopped
2 tbsp olive oil
A few slices of feta cheese
A handful of breadcrumbs
Salt and black pepper, to taste
For the Sauce
2 tbsp tomato purée
1 onion, finely chopped
3 garlic cloves, crushed
1 tin chopped Italian tomatoes
A handful of droëwors, chopped into small pieces
Pulp from the roasted aubergines
Dried basil
Salt and black pepper, to taste
To Garnish
Fresh dill sprigs
Handful of pomegranate seeds
Freshly grated Parmesan cheese
Method
1. Roast the Aubergines
Preheat the oven to 180°C fan.
Cut the aubergines in half lengthways.
Drizzle with olive oil and season lightly with salt and pepper.
Roast for 30 minutes, until softened.
Remove from the oven and carefully scoop out some of the flesh, leaving a sturdy shell. Reserve the pulp for the sauce.
2. Prepare the Filling
Heat a little olive oil in a frying pan.
Fry the chopped onion until softened, then add the garlic and cook for 1 minute.
Add the boerewors meat, breaking it into small chunks as it cooks.
Stir in the chopped fresh tomatoes and cook for a few minutes.
Reduce the heat and cook gently for 30 minutes, stirring occasionally.
Stir in the breadcrumbs at the end to bind the mixture.
Spoon the filling into the roasted aubergine shells.
3. Make the Sauce
Heat a little olive oil in a saucepan.
Fry the onion until translucent, then add the garlic.
Add the tomato purée and cook for 1 minute.
Stir in the tinned tomatoes, chopped droëwors, dried basil and the reserved aubergine pulp.
Season with salt and pepper.
Simmer gently for 20-25 minutes until rich and thickened.
4. Bake
Top the stuffed aubergines with slices of feta cheese.
Return to the oven for 15-20 minutes, until golden and lightly browned.
5. Serve
Spoon the tomato and droëwors sauce onto serving plates.
Place the baked stuffed aubergines on top.
Finish with grated Parmesan, pomegranate seeds and fresh dill.
Chef's Tip
For extra richness, add a splash of red wine to the sauce while it simmers, or sprinkle toasted pine nuts over the finished dish for added texture.
Serves: 4
Cooking time: Approximately 1 hour 20 minutes