Tuesday, September 25, 2012

Sorrel Pesto and Za’atar Roasted Baby Eggplants

Sorrel is a lovely green that exudes a fantastic lemony flavour..  Similar to spinach it can be lightly cooked or used for extra zing in a salad.  When I stumbled across a bunch not so long ago I wasn’t sure what its destiny would be until the need for pesto arrived one morning.  I tend to have pesto making down pat these days which is great.  With no recipe needed, just a few minutes, sorrel pesto is being connected with a plate of fluffy scrambled eggs for breakfast and then atop some ever so quaint roasted baby eggplants coated in Za’atar  for lunch.  But why stop the parade there I say when you can top off some pan fried salmon for dinner with another dollop and a squeeze of lemon juice also  -  now that was delicious!

For those who are unfamiliar with Za’atar it is a middle eastern spice blend of which there are many different styles which share common ingredients.  It is easy to make yourself but you can also buy pre mixed preparations in most deli’s or specialty food stores.

Sorrel Pesto
Makes approx 2/3 cup

1 bag of fresh sorrel
2 garlic cloves, roughly chopped
¼ cup pine nuts
1/3 cup packed coriander leaves
1/3 cup freshly grated romano
¼ cup olive oil
1 tsp honey (optional)

Place all the ingredients except the olive oil in a food processor and blend together
Gradually add the olive oil and continue to blend to a paste or your desired chunkiness
Place in a jar with a tight fitting lid and chill in the fridge where it will last for 1 week.

Fine Cooking
Makes 1/3 cup

3 Tbs Dried Thyme
1 Tbs Lightly Toasted Sesame Seeds
1 Tbs Ground Sumac
½ tsp Dried Oregano
¼ tsp sea salt

Mix all together in a bowl or if you have a spice grinder pulse a few times to break up slightly making sure not to over processs (you should still have some whole seeds in the mix)
Store in an airtight container for up to 6 months.

Roasted Baby Eggplants

10 baby eggplants, cut in half
2 Tbs olive oil
1 Tbs Za’atar

Preheat oven to 185 degrees celcius
Line a baking tray with foil
Prepare eggplants by washing and cutting into half
Place the halved eggplants in a bowl and add 2 tablespoons of olive oil and 1 Tbs Za’atar, tossing well to coat the eggplant.
Place in the oven for approximately 20 mins or until soft and cooked through

** Roasted baby eggplants are super to have on hand for pepping up and adding variety to a salad or even as a side when a quick dinner is called for. 

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  1. I've been eyeing off those baby eggplants at the grocer's recently and love this idea! Delish really. Now I just need to find sorrel. Though I have a feeling it would also taste nice with chilli and capsicum pesto.

  2. I always have a jar of pesto in my fridge, it's just so versatile! We make it with spinach or asparagus or basil but I haven't tried sorrel - it's on the list x

  3. I've not used sorrel in the kitchen yet, this is a perfectly good motivation to buy some next time I'm at the markets.

  4. What a lovely spring recipe indeed, I love those baby eggplants!

  5. catherine 13/12/201213/12/12

    Sounds wonderful, just saw those baby eggplants and had to have them, and love zaatar, so thank you


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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.


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