Ingredients:

7-8 Eggplant (narrow eggplants)

150-200 gr Walnuts

7-8 tablespoon Pomegranate Paste ( the pomegranate paste m ust be thick, Iranian Brand 1&1 is the best choice)

( One medium Onion

One bulb Garlic

3-4 tablespoon dried mint

Salt, Pepper, Turmeric and Saffron

some cooking oil

Grind the onion and the cloves of garlic in the blender, or grate them or cut the onion into small dice,

Place them into the pan, add some oil, stir fry over medium heat until soft and golden,

add the chopped walnuts, Turmeric, salt, pepper and Saffron,

Continue stir–frying for 5 minute over low-medium heat,

Place them into a bowl, add dried mint,

add the pomegranate paste,

the pomegranate paste must be thick, Iranian Brand 1&1 is the best choice,

Combine all ingredients well,

You can either bake the eggplants in the oven before stuffing them or just prepare the dish the traditional way by frying the eggplants,

wash and peel (or not peel) the eggplants,

Then, make slits (with a knife), lengthwise along the entire eggplant,

((if the eggplants are big, Slice them in half lengthwise))

fry the eggplants until golden,

((you may cover the frying pan then you make sure that inside of each eggplant will be cooked))

Set aside to cool,

Once the eggplants are cool enough to handle,

Sprinkle a small pinch of salt into the eggplant and Generously spoon the mixture into the open eggplant,

place them back into the smaller frying pan,

Cover and let simmer for 45-60 minutes on very low heat.

(no need to add oil or water)