Serve the prego sosaties on top of the dip or with dip on the side.
Prego Sosaties with Roasted Aubergine Dip
Ingredients
- Prego Sosaties
- 8 Eskort Prego Sosaties
- 60 ml (¼ C) olive oil
- Roasted Aubergine Dip
- 2 large aubergines, halved
- 45 ml (3 T) olive oil
- 1 red onion, halved
- 1 red chilli, chopped
- 125 ml (½ C) coriander leaves
- 3 cloves garlic
- 125 ml (½ C) cream cheese
- Salt and pepper, to taste
- Allergens
- This recipe contains dairy (lactose).
- Substitutions
- Cream Cheese (lactose): Use vegan cream cheese.
Method
- Roasted Aubergine Dip
- Preheat the oven to 190°C.
- Place the aubergine and red onion halves on a roasting tray and drizzle with olive oil.
- Roast in the oven for 15 minutes, then remove and allow to cool slightly.
- Using a spoon, scoop the roasted aubergine flesh into a food processor and discard the skin.
- Add the onion, chilli, coriander, garlic, cream cheese, salt and pepper to the processor and blend until a smooth paste forms.
- Store in the fridge until needed.
- Prego Sosaties
- Start a fire and allow to burn until coals form.
- Drizzle the sosaties with olive oil, place on a grid and braai for 5 to 8 minutes on each side.
- Tip
- Prepare the roasted aubergine dip while the fire is going, to save time.
- This dip is also delicious with crudite or potato chips.
