roasted red pepper
Bosnia Herzegovina a country plagued by so many wars, but still going strong. I remember when I was really small, seeing the horrifying images on television. I think it’s one of the first big new events that I remember. It all seemed so far away back then, but now I realize it wasn’t that far at all. Only a 3 hour flight away! Bosnia & Herzegovina are to parts, the Bosnian region is mostly covered by thick dark forests and the Herzegovina part is flat farmland.
So here we go fun stuff about Bosnia
- It has the last remaining jungle in Europe at Perućica: It may not be huge being some 6 kilometres long and 1–3 kilometres wide, but with an area of 1,400 hectares, the Perućica forest has many trees that are 300 years old, and the forest’s vintage is stated to be 20,000 years. You don’t need to go to some far away exotic destination to have your own jungle expedition!
- People drink hard liquor to start the day: brandy to be specific (well that’s what I call a breakfast of champions)
- Bribing cops is the rule not the exeception
- Births and Weddings are still celebrated with “celebratory gunfire”.
- The Eurovision Songcontest is really big in Eastern Europe, also in Bosnia.
Here is the recipe for this week, it was a really really good one! Quick, easy and tasty!
Ingredients Roasted Red Pepper Sauce: 1 jar roasted red bell peppers, 1 medium eggplant, 5 teaspoons freshly minced garlic (about 5 medium cloves), 1/4 cup sunflower or olive oil, 1 tablespoon white vinegar, 1 teaspoon Kosher salt, plus more to taste, Freshly ground black pepper to taste and a teaspoon of sugar.
Ingredients Cevapi: 350 gr ground beef, 350 gr ground lamb, 1 finely minced shallot, 3 cloves of garlic finely minced, 1 1/2 teaspoons paprika, 3/4 teaspoon baking soda, salt to taste, pepper to taste
Several toppings I used garlic sauce, cucumber and cilantro
In a medium bowl, mix together beef, lamb, onion, garlic, paprika, salt, pepper, and baking soda by hand until thoroughly combined. Form meat mixture into finger-length sausages 3/4-inch in diameter. Bake the sausages on the BBQ or in a griddle pan.
Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway through for even cooking. Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes. Trim top off eggplant and split lengthwise. Using a spoon, scoop out flesh of eggplant; discard skin, Place roasted red peppers, eggplant pulp, and garlic in a food processor fitted with a steel blade. Pulse until roughly chopped. Add in oil, vinegar, and salt and pulse until incorporated and peppers are finely chopped.Transfer sauce to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Let cool to room temperature then use immediately or transfer to an airtight container and store in refrigerator for up to two weeks.