Georgian Eggplant with Walnut Recipe

Wash the small eggplants, cut them lengthwise, sprinkle with salt on both sides and let sweat on paper towels. After an hour squeeze to release excess liquid and fry in vegetable or olive oil. Allow the eggplant to cool.

To prepare the stuffing: fry the minced walnuts with the chopped onion, garlic, saffron, curry, cloves, parsley, coriander, salt, pepper and wine vinegar.

Spread about a teaspoon of the stuffing on each of the eggplants and fold over. Sprinkle with a few pomegranate seeds if available and serve immediately.