Prego Sosaties with Roasted Aubergine Dip

Prep Time


Cook Time


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  • 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.


  • 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.


Serve the prego sosaties on top of the dip or with dip on the side.