Braai bruschetta with Aubergine, Boerewors and Feta Drizzle


  • 1 ciabatta loaf, halved horizontally
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 garlic clove, halved
  • 2 tsp ground cumin
  • 4 tbsp olive oil
  • Salt and pepper
  • 2 purple aubergine, thinly sliced
  • 1 coil of boerewors
  • 100g Danish feta
  • 1/2 cup plain yoghurt
  • 1/4 cup milk
  • 1 tsp freshly ground Black pepper
  • 2 tbsp chopped fresh chives
  • 1 small red chilli, finely chopped
  • Watercress
  • Handful cherry tomatoes, halved


Brush the cut sides of the bruschetta with olive oil, then season with salt and pepper.

Place onto the braai to toast lightly on both sides.

Once toasted, remove from the heat and rub with the cut garlic clove.

Mix together the cumin, olive oil and seasoning, then brush over the sliced aubergine.

Braai the aubergine over medium coals until charred and tender

Unroll the boerewors coil then snip into 6 equal sausages.

Flatten each sausage, then re-roll to form 6 small boerewors coils and secure with skewers.

Braai the boerewors until cooked through but still juicy.

Blend together the feta, yoghurt, milk, pepper, chives, chilli and garlic clove used to rub the bread.

To assemble, place the ciabatta (cut side up) on a board.

Drizzle over 2 /3 of the feta sauce then lay on the watercress, some cherry tomatoes followed by the aubergines.

Top with the mini boerewors coils, then garnish with a few watercress sprigs and a few more cherry tomatoes.

Drizzle over the remaining feta sauce then serve immediately.


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