Summer veg black pudding
By: Isabel Legaz
Published: Saturday, September 28, 2013 - 10:32am

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

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