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Ingredients

5 servings

  • 10 slim, or round small eggplant
  • 1 medium onion
  • 5-6 garlic cloves
  • 150g walnut
  • 2-3 tablespoons pomegranate molasses
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black peppers
  • Oil for frying 
Directions
  • Wash and skin eggplants, sprinkle with a little salt and set aside for one hour.
  • Wash and skin garlic and onion and chop in to pieces.
  •  Clean walnuts and place in a food processer.
  • Add salt, pepper, onion, garlic, water pomegranate molasses and blend to make a soft paste.
  • Make a cut along the length of each eggplant just enough to stuff with the paste.
  • Now stuff each eggplant with the walnut paste.
  • Do not over load the eggplants
  • Heat oil in a non-stick frying pan, arrange eggplants in a single raw, and brown.
  • When one side is done, turn the eggplants over with the help of 2 forks and brown the side.
  • Serve this food hot.
  • Now enjoy (Nooshe jan) 
Tips

You can server this food as a starter or as a side dish.

If you use smaller frying pan, you might have to fry eggplants in a few turns.

 Do not over fill the eggplants as they will expand when you fry them

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