Lamb and Feta Sausages with Pita, Eggplant & Babaganoush
Published 12th December, 2019
Cuisine: Australian / Lebanese Serves: 4
Preparation: 1 Hr Cooking: 15 Mins
Ingredients
- 8 Barossa Fine Foods lamb & feta sausages
- 8 long rosemary sprigs (optional)
- 4 pita breads
- 2 cups rocket leaves
- 2 eggplants
- Olive oil
- 180g Persian feta
- Black pepper
- Sea salt, to taste
BABAGANOUSH (EGGPLANT DIP)
- 2 eggplants
- 3 cloves of garlic, skin on
- ½ lemon, juiced
- 2 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- Sea salt, to taste
Method
BABAGANOUSH
- To make the eggplant dip, preheat the oven to 190°C. Place the eggplants and garlic cloves on a baking tray lined with baking paper and roast for 30–40 minutes, or until the eggplants are soft and cooked through. Remove the garlic after 15 minutes and set both the eggplants and garlic aside to cool.
- Cut the eggplants in half lengthways and scoop out the flesh. Roughly chop and transfer to a large bowl.
- Add the lemon juice, olive oil, tahini and smoked paprika to the eggplant. Squeeze the roasted garlic from the skins and mash all ingredients together with a fork until combined. Season with sea salt.
TO SERVE
- Slice the eggplants lengthways, then sprinkle with sea salt and drizzle with olive oil. Skewer each sausage with a rosemary sprig and lightly drizzle with olive oil. Cook the eggplant and sausages on the barbecue hot plate until cooked through and lightly charred.
- Serve with warmed pita bread, rocket leaves, crumbled feta & the eggplant dip.
where to find us
- Find Barossa Fine Foods lamb & feta sausages in select independent supermarkets and Barossa Fine Foods retail stores throughout South Australia.
