Summer veg black pudding
Ingredients
2 medium eggplants, 2 onions, 2 - 3 tablespoons pine nuts, 1 teaspoon oregano, black pepper, salt and olive oil
Preparation
1
Peel the eggplant and cut into small squares. Soak in salted water for 30 minutes.
2
Then in a pan or clay pot put the oil and fry the well drained eggplant in a medium heat until golden. Put aside when read, and in the same oil fry the chopped onions and let them cook until transparent and soft.
3
Then add the pine nuts and oregano along with the eggplant. Let fry everything together over medium heat about 10 minutes. Add salt if needed.
4
Tips_ Add some more spices for extra flavour: 2 cloves and 1/2 tablespoon cumin
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About
I do live in the south of Spain, and this is one of my favorites Tapas for Summer Time. My grandmother used to cook it for me :D
Other Names:
Morcilla de verano
Yield:
6 - 8 Persons
Added:
Saturday, September 28, 2013 - 10:32am
