Gilan’s Godeh Bademjan

Extracted from: Irancook
Ingredients
2 large eggplants
2 tomatoes
1 ½ cups walnuts
1 onion
5 garlic cloves
¼ cup pomegranate paste
¼ cup tamarind
1 pack fresh parsley
½ tsp salt
½ tsp black powder
Directions: Peel off the eggplants and make a cut lengthwise. Cover in salt and set aside.
Cut the top of tomatoes widthwise. Remove the cap. Empty the flesh and seeds carefully. Keep the internal stuff for later use in the cuisine.
Turn on the mixer and put onion, garlic, walnut, tamarind, pomegranate paste and parsley leaves. Mix properly. Add the remains of tomatoes as well and keep on. Add 1/3 cup water to avoid a very dry mixture. Sprinkle salt and pepper.
Stuff the eggplants and tomatoes with the prepared mixture. Pick a pot and put 3 to 4 tbsp. oil inside. Place the eggplants and tomatoes and fry. Add 1 cup water and cover. Allow to boil and well-done. It will take 15 to 20 minutes. Serve with rice. Bon Appetite!