Inspired on a recipe from Murcia (Spain), Morcilla de verano. Vegetable-based dish with aubergine, onion, garlic and spices, that is perfect to spread over a piece of bread.
My version is a little bit different as I used the main part of the traditional recipe but I added few more spices and rice, to give this pintxo the look and the flavour of morcilla. It is not real morcilla but it is really good and a nice new recipe or alternative if you want a plant-based morcilla flavoured recipe. Something it is nice to surprise friends with fun recipes.
Hope you like it!
More pintxos (tapas/fingerfood) next Saturday 🙂 #pintxorootsandcook
No MorcillaCourse: Appetizers, PintxoCuisine: MediterraneanDifficulty: Medium
Recipe to make 6 pintxos.
1 large aubergine, diced into small cubes
1/2 onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
90 g boiled rice
1/4 teaspoon paprika
1/4 teaspoon ground pepper
1/4 teaspoon cumin
1/4 teaspoon clove powder
1/4 teaspoon dried oregano
1/6 teaspoon cinnamon
- Place chopped aubergine in a colander and add salt, mix and set over the sink for 30 minutes.
- Heat the oil in a medium size pan over medium heat. Add onion and garlic, cook until they turn golden. About 8 minutes.
- Rinse the aubergine under cold water to remove the salt. Add it to the pan. Cook partially covered, stirring often until the mixture is soft. Add all the spices, mix well and remove from heat. Add boiled rice and mix.
- Place a small piece of baking paper under a plating ring (mine is the small on, D= 5 cm).
Add two teaspoons of the mixture and press down.
Slowly pull out the plating ring.
Repeat until you get 6 rounds.
- Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Add the no-morcilla round, and cook until browned, about 3 minutes on each side.
- Serve over a slice of bread and add some roasted red pepper slices or piquillo pepper on the top. Enjoy!