Original name: Morcilla de verano

Origin: Spain

3 large eggplants
100 ml olive oil
1 large onion, finely chopped
3 tablespoons of pine nuts
3 garlic cloves smashed
1/2 teaspoon of dried oregano
2 teaspoons of sweet vinegar (aceto balsamico)
2 tablespoons of chopped fresh oregano
Salt, black pepper

Make holes on the eggplants with a fork so that it will soften and cook better. Then roast them directly inside the barbecue until the skin is burned and they get soft. Take them out, peel them, place in 2 cups of water with a few drops from the lemon juice. Leave in for about 10-15 minutes. After draining, cut into small pieces with a knife. Put the oil in a pan over a medium to low heat. Add the onion, pine nuts and a pinch of salt to the pan and cook for 5-10 minutes, stirring occasionally. Add the garlic and dried oregano and cook until the garlic, onions and pine nuts turn a yellow-brown color. Add the cooked eggplants to the pan together with some black pepper and increase the heat slightly and stir for a few minutes. Stir in the vinegar and half of the fresh oregano and cook for 1 minute more. Serve with the remaining fresh oregano on top.