Two of my favorite recipes for you in honor of Mother’s Day

Eggplant Mozzarella

There’s nothing like being served breakfast in bed on Mother’s Day, it’s the ultimate in pampering (HINT, HINT). This year I’m chipping in though, after a day out with the family I’m planning a big BBQ, with a lavish spread. I’ve been looking up some new recipes because I’m all about cooking for my family. I’m sure every mother can agree that there is nothing like watching friends and family dig into food that you’ve spent time and energy making. Oh and I’m really excited to use all Streit’s wonderful Ethnic Delights sauces and condiments. The curry and honey mustard sauces are a must at any BBQ… trust me!

So I wanted to share two of my favorite recipes with you in honor of Mother’s Day. They’re great for brunch, lunch or dinner, whatever you have planned. They’re also super easy, so you won’t have to spend hours slaving away in the kitchen. Have a great Mother’s Day and say hi to your mom from me!

Tomato-Tart‘Mother’s Love’ Tomato Tart

Serves: 8

Tart Ingredients:

  • 1 frozen puff pastry sheet
  • 2 Vidalia onions (or sweet onions)
  • 3 large tomatoes, sliced into 1/4 inch wedges
  • 5T Gruyere cheese
  • Streit’s Halutza Premium Extra Virgin Olive Oil
  • Streit’s Ethnic Delight Sea Salt
  • Pitted black olives, handful


  1. Preheat oven to 400 degrees.
  2. Slice onions thinly. Over a low to medium flame saute the onions in olive oil. Make sure to be quite liberal with the olive oil so that the onions actually wilt and cook. Add salt as well. It should cook for about 30 minutes, until the onions are caramelized.
  3. Thaw the puff pastry and spread it in tart pan (or you can use a deep sided cookie sheet and make it square, I prefer a tart pan). Poke some holes, so that the pastry breathes while cooking. The pastry might puff up, don’t worry it will settle when removed from oven. After having thawed the pastry and spread it out in the pan, put the pan back in freezer. It cooks much better very cold.
  4. Take the pastry out of the freezer and cover bottom with the caramelized onions.
  5. Shred a thin layer of cheese over the onions.
  6. Slice tomatoes into ¼ inch wedges and then concentrically lay the tomatoes over the cheese, so they just overlap in a circle. Continue placing the tomatoes until tart is full.
  7. Spread a few pitted olives on top of the tart.
  8. Cook for 1 hour.


Eggplant Mozzarella‘Brunchin’ with Mom’ Roasted Eggplant and Mozzarella Stacks

Serves: 4


  • 1 eggplant
  • Mozzarella cheese, sliced
  • Streit’s Ethnic Delight Pesto Sauce
  • Streit’s Halutza Premium Extra Virgin Olive Oil
  • Streit’s Ethnic Delight Sea Salt
  • Streit’s Ethnic Delight Black Pepper
  • Fresh basil, for decoration


  1. Preheat oven to 375 degrees.
  2. Slice eggplant into ½ inch thick pieces and lay flat on a baking tray.
  3. Pour a little olive oil, salt and pepper over each piece.
  4. Roast eggplant for approximately 25 minutes. Watch closely so that it doesn’t shrink too much. If you prefer eggplant well cooked, turn over each piece and roast for a few more minutes.
  5. Remove eggplant from the oven. Spread pesto sauce and cheese over the eggplant.
  6. Decorate with shredded basil leaves.

Serve at room temperature.

Your mom will love it!