Lamb and Feta Sausages with Pita, Eggplant & Babaganoush

Published 12th December, 2019

Cuisine: Australian / Lebanese   Serves: 4

Preparation: 1 Hr   Cooking: 15 Mins


  • 8 Barossa Fine Foods Lamb & Feta Sausages
  • 8 Long Rosemary Sprigs (optional)
  • 4 Pita Breads
  • 2 Cups Rocket Leaves
  • 2 Egg Plant
  • Olive Oil
  • 180gm Persian Feta
  • Black Pepper
  • Sea Salt


  • 2 Eggplants
  • 3 Cloves of Garlic, skin on
  • ½ Lemon, juiced
  • 2 tbls Tahini
  • 1 tbls Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • Sea Salt



  1. To make the eggplant dip, preheat the oven to 190℃, place the eggplant and the garlic cloves on a tray lined with baking paper, roast for 30-40 minutes or until the eggplant is cooked through & soft. (Remove garlic from oven after 15 minutes) Set aside eggplant & garlic to cool.
  2. Cut the eggplant in half lengthways and scoop out the flesh, roughly chop & transfer to a large bowl.
  3. Add the lemon juice, olive oil, tahini, smoked paprika to the eggplant, squeeze the roasted garlic from the skins and mash all of the ingredients together with a fork until combined, season with sea salt.


  1. Slice the eggplant into slices lengthways sprinkle with sea salt & drizzle with olive oil. To prepare the sausages, skewer each sausage with a rosemary sprig, lightly drizzle with oil, cook the egg plant & sausages on the barbecue hot plate until cooked through.
  2. Serve with warmed pita bread, rocket leaves, crumbled feta & the eggplant dip.