Prego sosaties with roasted aubergine dip

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Ingredients

Roasted aubergine dip

2 large aubergines, halved

45ml (3T) olive oil

1 red onion, halved

1 red chilli, chopped

125ml (½c) coriander leaves

3 garlic cloves

125ml (½c) cream cheese

Salt and pepper, to taste 

Prego sosaties

8 Eskort Prego Sosaties

60ml (¼c) olive oil

 

Methos

  • Preheat the oven to 190°C.

Roasted aubergine dip

  • Put 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 it 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.

Serving

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