This is an ideal accompaniment to cevapcici, but also delicious when slathered on toasted bread and served with Paski Sir, a firm, sheep’s milk cheese from the island of Pag. It will store up to 5 days in the fridge, and you’ll be surprised how addictive it is and how often you dip into it.

Yield: 6 servings

Preheat oven to 375˚ F. Place 1 pepper directly on a gas burner turned to high. Repeat with 3 other peppers. When entire outside has been charred, place peppers in a medium bowl and cover with plastic wrap. Allow to sit for 10 minutes.  Using a paper towel, wipe away charred skin and discard core and seeds.  Place pepper in food processor.

On a sheet pan lined with parchment paper, add eggplant and onion. Toss with olive oil and season with salt and pepper. Roast until vegetables are soft and cooked through, about 45 minutes. Allow vegetables to cool slightly and add to food processor. Add garlic and vinegar, and pulse until smooth. Garnish with parsley and serve with cevapcici.