Cevapcici with Vegetables
Healthy, because
Even smarter
Nutritional values
Minced beef provides important proteins, which our body needs as building material for cells, muscles, messenger substances and antibodies. In addition, it scores points for its abundance of B vitamins, which we need for strong nerves and an efficient brain. Various plant substances from the eggplant help to stop cell aging and protect the heart, i.e. the vegetables keep us young and healthy.
Cevapcici are small rolls of minced meat, we know them from Croatia, Bosnia and Herzegovina, Northern Macedonia and Serbia. Depending on the country, the length varies, from 5 cm rolls to 20 cm. Originally they are made of lamb, but you can also try this or a mix of beef and lamb. Typically they are served in flat bread or with Ajvar, you can also add this to our variant. Especially in summer it is a good idea to grill the minced meat rolls, this brings additional flavors to the plate.
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,044 mg | (26 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 1 Eggplant
- 1 Zucchini
- 1 Bell pepper
- 4 Tomatoes
- 2 Tbsps olive oil
- 3 Tbsps Tomato paste
- thyme (1 tsp dried)
- oregano (1 tsp dried)
- 1 sprig rosemary
- salt
- freshly ground peppers
- 300 grams Ground beef
- 2 tsps sweet ground paprika
- cayenne pepper
Preparation steps
Peel the onions and garlic and finely chop both. Rinse, trim and chop the eggplant and zucchini. Rinse the peppers, trim, cut in half, remove seeds, remove white membranes and coarsely chop. Blanch the tomatoes for a few seconds, drain, peel, quarter, core and dice.
Heat 1 tablespoon oil in a deep skillet. Sweat half the onion until soft, add the garlic and the vegetables and saute over medium heat for 5 minutes, stirring. Stir in tomato paste, season with thyme, oregano, rosemary, salt and pepper. Cover and cook over low heat for 15 minutes. Simmer, stirring occasionally and add water as needed.
Knead the ground meat with remaining onions and the remaining garlic. Season well with salt, paprika and cayenne. Shape into 8 small logs. Heat the remaining oil in a pan and saute the meat rolls 8-10 minutes. Serve with the vegetables.
