Eggplant Bruschetta

eggplant bruschetta

This weeks  Farm to my table series is a yummy

Eggplant Bruschetta

When I started getting our CSA box from Wild Pilgrim  I vowed that I would TRY everything that came in the box.

And this week. well, I was stumped. I am not an eggplant fan but I have proved my self wrong!

Nice right?

I am guessing I just do not like eggplant breaded and cooked to death!

How I started the process:

The eggplant were beautiful and I thought I could use them as a vessel for something I do love, tomatoes.

So, instead of bread or a cracker,  I used the eggplant as the “bread” of the bruschetta.

Slice the egggplant and sprinle with a bit of salt, allow to st for 20  mins.

Toss eggplant with a little olive oil and place in 350 oven for 10 mins.

remove and top with your favorite buffalo mozzerella

follow with tomatoes

{diced tomatoes with splash of balsamic and olive oil, sea salt, pepper and fresh herbs; allow to sit to allow flavors to develop while the eggplant sit is a perfect time!}

eb 2

Thinking this is my new favorite app for my next party!!

and makes a fantastic Meatless Monday entree!

What’s your go to summer party app?

xoxo, Mama Bird

This entry was posted in Apps.

Asian Tea Poached Pork Loin

asian pork

My Aunt brought this great cold pork dish to our house over Christmas and I had never heard of such a thing! Poached Pork? Well, it is just yummy! And I loved it! Perfect for a party, a dinner or just about anything,so easy!!  You make it ahead and let it sit and “steep” in the marinade!  Now, the original marinade was really salty so I have changed it up and  I was super excited with the outcome!!  I served this at a party I catered last weekend and it was a hit!!


Asian Pork Loin

Boil pork loin in 2 family size teabags for 1 hour. Cool. Place in a plastic bag.  Reserve 1 cup of the cooking liquid.


1 cup low sodium Soy sauce

1 cup rice wine vinegar

1/2 c sherry

1 cup reserved cooking liquid

Add above ingredients to the plastic bag  and pour over pork. Allow to marinate for at least 24 hrs up to several days. It just gets better the longer it sits & steeps. Trust me here!

Sriracha Dipping Sauce

1/2 cup Mayo

2 T  marinade (from bag)

Sriracha to taste

1 bunch of scallions, chopped fine

Put mayo in a bowl and whisk in marinade to thin and flavor mayo, add Sriracha to taste I suggest adding a squeeze, stir, taste, repeat until you reach desired heat and tastiness!!

Slice pork thin and top with spring onions & a little of the marinade; serve cold/room temperature with crusty rolls and this amazing dipping sauce!


Mama Bird