Travnički ćevapi with Creamy Ajvar Sauce

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• 4 tablespoons olive oil 4 tablespoons olive oil
• 2 red bell peppers 2 red bell peppers
• 1 small eggplant 1 small eggplant
• 2 cloves of garlic 2 cloves of garlic
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt and pepper to taste Salt and pepper to taste
• Flatbread and diced onions for serving Flatbread and diced onions for serving

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 8g (Sugar: 4g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, chopped onion, minced garlic, paprika, salt, black pepper, cumin, and baking soda. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small, oblong-shaped sausages, approximately 8cm (3 inches) long and 2cm (0.8 inches) thick.
3. 3.
   Preheat the grill to medium-high heat. Brush the ćevapi with olive oil and place them on the grill.
4. 4.
   Grill the ćevapi for about 8-10 minutes, turning occasionally, until they are cooked through and slightly charred on the outside.
5. 5.
   While the ćevapi are grilling, prepare the ajvar sauce. Preheat the oven to 200°C (400°F). Place the red bell peppers and eggplant on a baking sheet and roast them for about 30 minutes, or until the skins are charred and blistered.
6. 6.
   Remove the roasted vegetables from the oven and let them cool slightly. Peel off the charred skins and remove the seeds from the peppers.
7. 7.
   In a food processor, combine the roasted peppers, eggplant, garlic cloves, lemon juice, salt, and pepper. Blend until smooth and creamy.
8. 8.
   Serve the grilled ćevapi with warm flatbread, diced onions, and a generous dollop of the creamy ajvar sauce.

Treat your ingredients with care...

• Ground beef — Use lean ground beef for a healthier option. If you prefer a juicier texture, you can use a mix of lean and fatty ground beef.
• Red bell peppers — Choose ripe and vibrant red bell peppers for the best flavor. Roasting them will enhance their sweetness and smokiness.
• Eggplant — Look for small to medium-sized eggplants with smooth and shiny skin. The roasted eggplant adds a creamy texture to the ajvar sauce.

Tips & Tricks

• For extra flavor, you can add a pinch of smoked paprika to the meat mixture.
• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• If you don't have a grill, you can cook the ćevapi on a stovetop grill pan or under the broiler in the oven.
• Ajvar sauce can be made in advance and stored in the refrigerator for up to a week.
• Experiment with different types of bread, such as pita or naan, to serve with the ćevapi.

Serving advice

Serve the Travnički ćevapi hot off the grill, accompanied by warm flatbread, diced onions, and a generous amount of creamy ajvar sauce. Allow your guests to assemble their own ćevapi wraps by placing the skewers on the bread, topping them with onions, and drizzling the ajvar sauce over them.

Presentation advice

Arrange the grilled ćevapi on a platter, garnished with fresh herbs like parsley or cilantro, to add a pop of color. Place the warm flatbread in a basket or on a separate plate, and serve the ajvar sauce in a small bowl alongside the skewers. This presentation will showcase the vibrant colors and enticing aromas of the dish.