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+title = "Morcilla de Verano Recipe (Eggplant Dip)"
+date = 2025-08-21
+[taxonomies]
+tags = ["food", "spanish cuisine"]
++++
+
+# Morcilla de Verano
+
+The name of this dish from the Murcia region of Spain translates to "summer
+morcilla", named after its resemblance to the filling of a type of blood sausage called
+morcilla. In spite of its name, this is a meat-free recipe, made by stewing down eggplant
+into a deliciously savory dip with a soft spreadable texture.
+
+![morcilla de verano](/asset/morcilladeverano.jpg)
+
+# Ingredients
+
+- **olive oil**
+- **1 onion** (chopped small)
+- **2 medium eggplants** (cubed)
+- **pine nuts** (since they're expensive, can sub for chopped walnuts or other nuts)
+- **~100ml white wine**
+- **salt, black pepper, oregano** (optionally, to taste: cinnamon, paprika, maybe cumin)
+
+# Recipe
+
+1. In a pan, **toast the pine nuts** until fragrant. Reserve.
+2. **Heat up olive oil** in a pan and add the **onion**, **sautée** over medium-low (10~15m).
+3. Meanwhile, **precook** the cubed **eggplant** by microwaving it for a few minutes until soft.
+4. **Add the eggplant and pine nuts to the pan**, **season** with salt, oregano, black pepper and **deglaze** with white wine.
+5. Once alcohol has evaporated, cover and **cook on low** for ~15-30m, until you like the texture, the longer you cook it, the more it will break down and become jammy.
+6. **Taste and adjust seasoning** to taste (can add more oregano or spices at this point).
+7. Optionally drizzle with more olive oil and garnish with more nuts. **Serve with bread.**