Peel the eggplants and make a cut on the surface. Put in salty water and then in a sieve to lose water and lose its bitterness.
Grate the onions into small pieces, take the water out, and mix with pomegranate molasses, plum molasses, and walnuts. Then add the spices.
Wash the eggplants so their salt is washed away and dry them out with a handkerchief. Put some of the mixture inside the eggplants and stuff them. Put a pan on the stove and pour some oil into it until it’s hot. Then place the eggplants at the bottom of the pan and put the lid on. Lower the heat till they are fried properly.
After frying one side turn them over and fry the other side. You can also sauté the tomatoes along with the eggplants.
- Average eggplant 6
- 1 cup of ground walnuts
- 1 onion
- Tomato paste 1 tbsp
- Pomegranate molasses 1 tbsp
- Plum molasses 2 tbsp
- Salt, pepper, and turmeric: to the extent necessary
- Oil: to the extent necessary