1 eggplant, cut into 1-inch cubes
1 portobello mushrooms, sliced
8 basil leaves, crushed and then pastured
1 (16 ounce) package light cream cheese, softened
8 ounces fresh lemon juice
salt and pepper to taste
3 tablespoons cold water, divided
Bring a large pot of lightly salted water to a boil. Cook eggplant and mushrooms in water for 5 to 10 minutes; drain. Stir in cream cheese, lemon juice, salt and roasted lemons. Bring to a boil. Reduce heat to low; simmer, uncovered, for 30 to 35 minutes.
Wash and trim basil leaves from basil, discard any unmusked fibers that have accumulated. Tear out skinless, boneless pork loin into bite-size pieces.
In a medium-size saucepan combine cream cheese, 2 tablespoons water, and 3 tablespoons lemon juice; heat over low heat, stirring only until the cheese melts and the mixture thickens to the consistency of cream.
Allow mixture to cool. Stir in lemon juice and beans until heated through. Serve over chilled whole pork.
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