Pljeskavica with ajvar

1. First, I prepare the ajvar. I preheat the oven to 200 °C. I bake the eggplants and peppers. The eggplants for about 30 minutes, the peppers for as long as the skins are covered with blisters. Then I transfer the peppers to a bowl, wrap them in cling film and let them steam. Then I peel them, remove the stems and seeds and pass them through a potato press. I cut the eggplants and scoop out the pulp. I transfer both to a pot, add garlic, lemon juice, oil and salt. I cook over low heat, stirring frequently, for 3 hours until it becomes a thick paste – ajvar.
2. For the pljeskavica, I salt and pepper all the minced meat in a bowl and start kneading it with my hands like dough. I knead for about 15 minutes, until all the types of meat are nicely combined and there is no air left in the meat mixture. Finally, I knead the onion into the meat and let it rest in the refrigerator for 8–12 hours. When I start processing the meat again, I rub my hands with oil and first form balls about the size of peaches, which I flatten into flatbreads. I grill the flatbreads for 5–8 minutes on each side.
3. I prepare the “kajmak” sauce. I carefully mix the feta cheese with sour cream and cream cheese. I add salt if necessary.
4. I serve the pljeskavica with pita bread, onion, chili pepper, kajmak and ajvar.