1 aubergine 2 red pointed peppers 1 onion 2 cloves of garlic 50 g olive oil 50 g paprika or tomato paste 1/2 tsp salt 1/4 tsp pepper 1 tsp chili 1 pinch sugar
1 big onion 1 clove of garlic 600 g minced meat 1/4 bunch parsley 100 g breadcrumbs or old bread roll 1 egg 1/2 tsp cumin 1/2 tsp pepper 1 tsp salt 1/4 tsp chili 1 tsp paprika (sweet) 3-4 tbsp sunflower oil
1. Halve the aubergine and cut the peppers in half. Grill both in the oven at 220 °C for about 60 minutes until the skin of the peppers is dark and bubbles. Let cool briefly and peel. Cut up the flesh of the vegetables.
2. Slice the onion and cloves of garlic and sauté in the oil until they are translucent. Add the pepper paste and sauté briefly. Add the eggplant and pepper pieces, along with the spices and sugar. Bring the ayvar to a boil briefly and pour into glass jars.
1. Peel and finely grate the onion and clove of garlic. Finely chop the parsley and mix the minced meat with the remaining ingredients (except the oil). Knead for about 3-4 minutes, so that all ingredients combine well.
2. Use a large ice cream scoop to form portions the size of a golf ball and then shape these into ćevapčići. Rubbing your hands with oil makes the process easier.
Grill the ćevapčići and GAZİ grill and pan cheese on both sides and serve with ayvar.