Cevapcici & Ajvar

Cevapcici Directions

Preheat outdoor grill to medium heat.

Gather all the ingredients and mix well using your hands. Form the meat mixture into finger-length sausages about ¾-1 inch thick. Place on the preheated grill. Cook for about 15 minutes, rotating so all side have grill marks and are cooked evenly. They should no longer be pink in the middle and should read 160˚F in the center. Remove the sausages from the grill and let them rest.

Ajvar Sauce Directions

Heat oven to 400˚F. Place red peppers and garlic on a foil lined baking sheet. Drizzle 2 teaspoons oil over peppers and garlic, making sure they are well coated. Roast for about 15 minutes. Turn the peppers and add the eggplant. When the skin on all sides of the peppers are blistery and charred, remove from the oven. Place peppers in a large bowl and cover for at least 20 minutes. Remove the skins, stems, and seeds from the red peppers. Squeeze the cloves out of the roasted garlic into a saucepan. Add the peppers and the eggplant the saucepan, along with the rest of the ingredients, including remaining ½ cup of olive oil. Use an immersion blender to blend the ingredients until well blended and smooth. Season with salt and pepper to taste. Place the saucepan over low heat and simmer for about 10 minutes to marry the flavors. Remove from the stove, let cool, and serve. Can be made ahead and stored in the refrigerator for a few days.

The best way to enjoy these flavorful foods it to serve them together with fresh French bread and thinly sliced white onions. Your guests can make little sandwiches or just enjoy the flavors on their own. Pair with Myka Estates Zinfandel.