Walnut Eggplant

Peel the eggplants and cut into four or five long pieces. Pour some oil on a heated pan and fry the eggplant pieces from the both sides. Add a pinch of salt and let them rest on a kitchen paper. While eggplants are getting cool the paper will absorb its oil. Then salt it again.

Thinly chop the coriander and throw in a mincer together with walnuts. Pound your red pepper, blue fenugreek, Saffron, salt and dried coriander, later add some garlic and continue with pounding until receiving the solid blend. Then mix the blend with already minced walnut and coriander, add some vinegar and water and stir until getting a creamy consistency. Then add some pomegranate seeds and stir carefully. Apply the received paste on the eggplant pieces and wrap like roulette. Decorate the dish with pomegranate seeds before serving.