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.
Za’atar
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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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.
ReplyDeleteI 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
ReplyDeleteI've not used sorrel in the kitchen yet, this is a perfectly good motivation to buy some next time I'm at the markets.
ReplyDeleteWhat a lovely spring recipe indeed, I love those baby eggplants!
ReplyDeleteSounds wonderful, just saw those baby eggplants and had to have them, and love zaatar, so thank you
ReplyDelete