MORCILLA DE VERANO
A simple recipe, very summery and humble, using fresh products from the region. Eggplant is a much-loved vegetable in Murcia and in this case we have a dish also suitable for vegetarians and vegans, perfect as a dip or kind of pâté that is served cold.
2 tablespoons pine nuts
1 teaspoon dried oregano
extra virgin olive oil
salt and ground pepper
Wash and dry the aubergines well. Discard the stem end and cut into small cubes. Place in a microwave-safe container and cook for a few minutes until it starts to soften. Reserve.
Finely chop the onion. Cover the bottom of a wide pan with olive oil and sauté the onion at a low temperature for about 15 minutes, until it is transparent.
Add the aubergine, pine nuts, water with a little wine and raise the heat until the alcohol evaporates. Cook over very low heat for about 40 minutes.
Add the dried oregano before serving.