Haleh's Cuisine

Ingredients: 7-8 Eggplant (narrow eggplants) 150-200 gr Walnuts 7-8 tablespoon Pomegranate Paste (the pomegranate paste must 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 …