Serbian Cevapi with Ajvar
Mixed meat sausages served on flatbread with chopped onions and a roasted red pepper relish.
servings: 6
total time: 9 hours
recipe by: Frankie
Ingredients
- CEVAPI:
- 1 pound ground pork
- 1 pound ground beef
- 3 garlic cloves, minced
- 2 tsp paprika
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp black pepper
- AJVAR:
- 3 red bell peppers
- 1 small eggplant
- 2 garlic cloves, peeled
- 1 TBSP olive oil
- 2 TBSP fresh lemon juice
- salt & pepper
- FOR SERVING:
- flatbreads
- 1 yellow onion, chopped
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Directions
- Mix the CEVAPI ingredients together in a large mixing bowl until well combined.
- Form the mixture into cylindrical shapes roughly 3-inches long and 3/4-inch in diameter and lay them on a large dish in a single layer.
- Cover the sausages and refrigerate for at least 8 hours and up to 24 hours.
- MAKE THE AJVAR:
- Preheat the oven to 425°F.
- Cut the bell peppers in half vertically and remove the seeds. Place the peppers cut-side down on a rimmed baking sheet.
- Use a fork to poke holes all over the eggplant and place on the baking sheet with the peppers.
- Roast the vegetables in the preheated oven until charred in spots, about 40 minutes.
- Transfer the vegetables to a large bowl and cover the bowl to allow the vegetables to steam for 15 minutes.
- Cut the ends off the eggplant and discard. Remove the skin and discard then use a spoon to scrape out the seeds and discard. Peel the skin off the peppers and discard.
- Add the peeled vegetables to a food processor or blender along with the garlic and pulse until smooth.
- Scrape the mixture into a bowl and stir in the olive oil, lemon juice, 1/4 tsp salt, and 1/8 tsp pepper. Taste and season with additional salt & pepper if necessary. Store the ajvar in a covered container in the refrigerator until ready to use.
- FINISHING UP:
- Cook the sausages over medium heat in a lightly oiled pan or on a grill until well browned and cooked through, 12 to 15 minutes.
- Serve the sausages on flatbreads with the chopped onion and ajvar.
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