Recipe for Stuffed Eggplants

Ingredients
Some medium-sized eggplants
1 cup walnuts
1 Onion
1 teaspoon tomato puree
1 cup fresh chopped herbs, like basil, mint and leek
2 tablespoons pomegranates puree
Salt, pepper, and turmeric
Recipe:
Peel eggplants and then cut them in the middle with a knife. Make sure to remove only the peels and leave its heads as they are. Sprinkle a pinch of salt over and let them rest for 15 minutes. Fry them in plenty of oil until golden brown. Put the fried eggplants inside a paper towel or a piece of clean cloth to absorb the excess oil.
Lightly fry chopped onions in oil and then add crushed walnuts and chopped herbs and sauté for a few more minutes. At the end, add tomato puree plus pomegranates or plums puree as well as salt and pepper. Pour a cup of water, stirring over mild heat so the mixture becomes thick with no water. Then suff the eggplants with the mixture.
Mix half a cup of water with one tablespoon of pomegranates puree and put it into a frying pan over a mild heat. Put stuffed eggplants into the pan next to each other.
Cover the pan allowing the remaining water to evaporate and eggplants to absorb the sauce. It's now ready to serve.