Longi Badenjan

Ingredients,
Long , thin eggplants, 5 nos
Ground Walnuts, 300 grams
Golden brown onion, as required
Minced meat, about 300 grams
Pomegranates puree, 1/4 cup
Long and thin pepper
Tomatoes, optional
Salt, pepper, spices and turmeric , as required
Procedure

Peel the eggplants striped. Cut them fairly deep in the middle and then fry them. Make the stuffing just like the mixture used in cooking macaroni and add pomegranate puree in a way it's not watery.
Stuff inside the eggplants with the above mixture like Dolmeh (stuffed vegetables). Keep a little of the mixture aside for the bottom of the pot. Drain the remaining water and arrange eggplants in. Allow them to cook but avoid to lose their shapes.

Now put them inside a dish or platter and serve with bread or rice.
Cooking option,You can cut eggplants in half and after stuffing them, cook them inside an oven tray.