Description
Morcilla de verano is a typical murcian dish that serves a lot of vegetable dishes, especially in summer. Spices used here are the same as in blood sausage, which the Spaniards are very fond of, hence the name. Before this dish called morcilla de guerra – military black pudding, because in wartime with a shortage of meat products they replaced those that the earth provides. But let's not be about sad, in our time, this dish is perfect for lent, vegetarians and vegans, it is simply delicious and at the same time healthy.
Ingredients
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Eggplant
3 piece
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Onion
3 piece
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Pine nuts
3 Tbsp
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Olive oil
3 Tbsp
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Oregano
1 Tbsp
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Zira
1 Tbsp
-
Paprika sweet
1 Tbsp
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Salt
-
Black pepper
Cooking
Eggplant cut into small cubes.
Put the diced eggplant in a colander and sprinkle with salt. When they let the juice, we squeeze them and so they will not absorb the extra oil.
Peel and cut the onion into feathers, fry in a deep pan in a little oil.
When the onion becomes transparent, squeeze the eggplants, add them to the onions, add a little more oil, stir well and simmer for about 45 min. on low heat, stirring from time to time.
When the eggplants are almost done, add spices and pine nuts.
Simmer for another 10 minutes on low heat.
Remove from heat and serve.
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