• 8servings
  • 20minutes
  • 125calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs Eggplant (smaller asian eggplants are best)

  2. 200 g Walnuts( about 1 cup)

  3. 1 bunch Parsley chopped

  4. 1 bunch Cilantro chopped

  5. 3-4 cloves Garlic- minced

  6. 2 Onions chopped

  7. 1 Tbsp red wine vinegar

  8. 1/2 tsp salt

  9. 1/2 tsp fresh ground pepper

  10. 1/2 tsp curry powder

  11. 1/2 tsp ground cloves

  12. 1/8 tsp powdered or regular Saffron

  13. Olive oil for frying eggplant

  14. Pomegranate seeds (if available)

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.


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