Stuffed Eggplant

Ingredients

Small Eggplants 4 (around 500 gr in total)
Medium Tomatoes 2
Fresh Parsley 20 gr
Fresh Cilantro 5 gr
Fresh Mint 5 gr
Fresh Oregano 5 gr
Walnuts 120 gr
Garlic 2 Cloves
Pomegranate Molasses* 3 Tbs
Salt and black pepper as needed
Extra Virgin Olive Oil as needed
Water about 1 cups

*Use balsamic glaze instead if you can't find it.

Instructions:

1. Slash the top of each eggplant. Bake them on an oiled baking sheet for 1 hour at 180 °C or 350 °F. Flip them around a couple of times during baking.
2. Grind or finely chop the herbs. Use mortar and pestle, a food processor or a sharp knife. Move this paste to a bowl.
3. Grind the walnuts. If you don't have mortar and pestle or a grinder, wrap the walnuts in 2-3 layers of aluminum foil to make an envelope. Then smash it several times with a heavy object. Add the ground walnuts to the bowl.
4. De-germ the garlics, grate or finely chop them over the mixture in the bowl.
5. Add salt and pepper, the pomegranate molasse and mix everything well. Put aside half of this mixture.
6. Add some water to one batch to achieve a smooth but not runny paste.
7. Prepare the tomatoes to be stuffed: cut the top part (keep them) and empty the inside.
8. Sprinkle some salt inside the eggplants and tomatoes before stuffing, then distribute the paste between them.
9. Put some oil at the bottom of a pot or a deep pan, arrange the stuffed eggplants and tomatoes. Add more water to the remaining paste to get a thinner paste and pour it on top of everything. Close the lid, cook for 45 minutes to 1 hour on low heat.

If planning this for dinner guests, you can prepare steps 1 to 8 the night before, leave the marinated veggies overnight in the fridge. It will taste even better.