Chevapi rolls with sweet ajvar

Chevapi rolls with sweet ajvar

Serves: 4-6 |  Preparation time: 10 mins  |  Cooking Time:  20 mins


500g  pack Tasman authentic european chevapi
4-6 bread rolls, to serve
1 cup sour cream, to serve
2 tbsp chopped flat-leaf parsley, to serve

Sweet ajvar:

1 small eggplant
2 red capsicums
2 cloves garlic
1 tbsp white wine vinegar
2 tsp honey
½ tsp salt
¼ cup olive oil

Method Sweet Ajvar:

  1. Prick the eggplant all over with a fork and roast with the capsicums on a hot barbecue, turning occasionally, until the skins of the eggplant and capsicum are blackened and wrinkled.
  2. Place in a plastic bag to cool for 15 minutes. Peel the capsicums and discard the skin. Cut the eggplant in half and scoop out the flesh, discarding the skin.
  3. Put capsicum, eggplant, garlic, vinegar, honey and salt in a food processor and process to a smooth paste. Gradually add the olive oil until a thick sauce forms.

Method Chevapi:

  1. To cook, coat each cevapcici with a little olive oil and grill on a medium barbecue, turning often, until cooked through, about 20 minutes. 
  2. Toast the cut rolls on the barbecue and serve with the cevapcici, sweet ajvar, sour cream and a scattering of parsley.


Serve in warmed or grilled pita bread on a bed of chopped onions, topped with cottage cheese, fresh peppers, or tomatoes. Add a side of ajvar and fries if you fancy them.

Results may vary.