• 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) 

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