1. Fry eggplants in a small amount of oil without peeling. Throw about ¼ cup of water into the pan and put the lid on it until the eggplants are tender.

2. Chop the onion finely and saute it in another pan. Then, add turmeric, salt, pepper, walnut, garlic, herbs, sour and sweet pomegranate paste to it and stir well combining all the ingredients well. Let it cook for 3 minutes and set it aside.

3. Slit the eggplants lengthwise, almost all the way down to the stem and then, stuff them with the walnut mix. You can put some cherry tomatoes between the eggplants and some pomegranate seeds on them.

4. cook them for more 20 minutes on low heat. Now, your Persian stuffed eggplant is ready to be served with Persian flat bread and side dishes like fresh herbs and vegan Doogh (Persian yogurt drink).