Ingredients:-

• 1 eggplant (smaller asian eggplants are best)
• 200 gm walnuts (about 1 cup)
• 1 bunch parsley, chopped
• 1 bunch cilantro, chopped
• 3-4 cloves garlic, minced
• 1 onion, chopped
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 1/2 tsp curry powder (optional)
• 1/2 tsp ground cloves (optional)
• 1/2 tsp saffron
• 2-3 Tbsp of red wine vinegar
• Pomegranate seeds (if available)

For the Yogurt Sauce:

• A few coriander leaves
• 4-5 Tbsp of yogurt
• 2 Tbsp olive oil

Method:-

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 grill. Allow the eggplant to cool.

To prepare the stuffing: fry the walnuts with the chopped onion, garlic, curry powder, clove powder, parsley, coriander,  salt and pepper.

Add the stuffing into a mixer with olive oil and blend into a thick chunky paste.

Soak saffron in red wine vinegar.

Fry the stuffing mixture in a hot pan for a few minutes and deglaze with the saffron infused red wine vinegar.

Add the stuffing into a mixer with olive oil and blend into a thick chunky paste.

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.

In a blender, blitz the coriander leaves, yogurt and olive oil to make a nice luscious sauce.

Serve the sauce with the eggplants.