+++
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)
- **2 tbsp 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.**