Ćevapčići with djuveč rice

Method

1. 

   1Roast the vegetables

   Preheat the oven to 200 °C. Spread the pepper and aubergine on a baking tray lined with baking paper and roast in the middle of the oven for approx. 15 mins, until the vegetables are soft and lightly browned.

2. 

   2Ajvar

   Heat the oil in a small frying pan. Sweat the onion, garlic and chilli for approx. 3 mins. Add the tomato purée and sweat briefly. Add the roasted vegetables, deglaze with the vinegar and season with salt, pepper and sugar. Purée finely with a hand blender in a tall container. Set aside 1 tbsp of ajvar for the rice.

3. 

   3Djuvec rice

   Heat the oil in a wide frying pan. Fry the aubergine for approx. 3 mins. Add the garlic and pepper and sweat for approx. 2 mins. Add the rice and sweat briefly until translucent. Stir in the tomatoes, ajvar and paprika. Pour in the water and stock, bring to the boil, then cover and simmer over a low heat for approx. 15 mins, until the rice is cooked.

4. 

   4Finish the rice

   Fold the spring onions and lovage into the rice and season with salt and pepper. Cover and keep warm.

5. 

   5Cevapcici

   Heat the oil in a frying pan until very hot. Fry the cevapcici over a medium to high heat for approx. 8 mins, turning, until nicely browned all over and cooked through.

6. 

   6To serve

   Divide the djuvec rice between plates and arrange the cevapcici alongside. Serve with the remaining ajvar.

Tip:

The ajvar can easily be made ahead and keeps for a few days in a sealed jar in the fridge. It's worth making a double batch, as ajvar also goes well with other dishes or can be stirred into quinoa or other grains.

Goes well with:

Finely chopped raw onion and a cucumber and tomato salad.