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.