To make the cevapcicis, mix the mince, onion, garlic, egg, salt, pepper and bicarb of soda together, then gradually add about ½ cup of cold water, mixing with your hands until well combined. With wet hands, mould the mixture into 2.5cm-wide sausage shapes – it should make 10 cevapcicis each around 8cm long. Lay on a lined baking tray and refrigerate overnight.

For the sweet ajvar, 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. 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. 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.

To cook, coat each cevapcici with a little olive oil and grill on a medium barbecue, turning often, until cooked through, about 10 minutes. Toast the cut rolls on the barbecue and serve with the cevapcici, sweet ajvar, sour cream and a scattering of parsley.

*ADAM'S TIP

Use cheaper beef and pork mince for the cevapcicis. More expensive mince might be leaner, but the higher fat content of cheaper mince will give you a better texture for cevapcicis, hamburgers or dumplings.

Photography by William Meppem. Food preparation by Maxwell Adey. Styling by Hannah Meppem