Saturday, June 26, 2010

Eggplant with Pomegranate Dip

Collaborative Photography by Slava Pirsky and Anna Hayat

Since 1999, Anna and Slava have been working together on photographic projects.
Anna received her fine art education in Israel. Slava, originally from Russia, received his degree in fine arts in Russia.
They live in and work currently in Jerusalem, Israel.

Exhibition Opening: Sunday, June 27th . 4-7pm
Still Life Gallery 8173 Main Street Ellicott City, MD

I will be serving Israeli:
Barkan Classic Pinot Noir from Negev.
Golan, Sion Creek Red,  
Barkan Classic Sauvignon Blanc from Adulam, Israel
Zan Shiraz Rose' a wine dedicated to  "The White City"-the old section of Tel Aviv, an area with the largest concentration of Bauhaus architecture in the world!

For the Hors d'œuvre, I will be serving Eggplant with Pomegranate Dip and grilled wheat pita, pomegranates, fresh figs, and grapes.
Join Us !

Eggplant with Pomegranate Dip
3 medium eggplants
2 medium onions, peeled and grated
2 cloves garlic, peeled and crushed
1/2 cup virgin olive oil
4 medium local tomatoes, peeled and thinly sliced
2 tablespoons pomegranate paste
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon angelica powder (use pinch of fennel seeds and celery seeds, if you don't have this)
1/2 cup chopped fresh mint

Preheat oven to 350, prick eggplants with a fork and place on oven rack . Bake for one hour.
Let cool , peel and chop.
In a deep skillet , fry onions, garlic and 3 tablespoons oil. Add tomatoes, pomegranate paste and cook for 10 min over medium heat, add eggplant, and sprinkle with salt and pepper, angelica powder, and mint. Stirring occasionally , simmer over low heat for another 35 min, adjust seasoning.
Transfer to a serving dish and serve hot or cold.

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