Morcilla de Verano Recipe (Eggplant Dip)

21 Aug 2025

#food #spanish cuisine

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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.

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.