Stuffed Eggplants

The dish is favorite to the residents in Gilan Province.
Ingredients
Thin eggplants, seedless, 8 nos
Walnuts, 500 g
Herbs including, coriander, parsley, mint, basil, 200 to 250 g altogether
Onions, Medium-sized, 2 nos
Garlic cloves, 3
Sour pomegranate paste, 1 1/2 tbsp
Salt, cinnamon and pepper, as per taste
Directions
Ground Walnuts and chop herbs and garlic cloves into tiny pieces. You can also grate garlic. Grate the onions as well. In a mixing bowl, combine together the walnuts, chopped garlic and herbs, grated onions and season to taste with salt, pepper and cinnamon. Add in pomegranate paste and mix well. Wash the eggplants and peel them. Make 3 cuts on each eggplant but be careful not to the top and end of the eggplants are not cut.
Stuffed the eggplants with the prepared mixture. Put not too much in each Eggplant. Take a frying pan and drizzle in drops of oil and once heated, arrange the filled eggplants in it. Put the lid half-open and let it cook on a low heat till fried and done.
Turn them over every now and then till all sides are entirely fried. Let them fry till golden brown. Now the dish is ready.
If there is anything left of the mixture, you can take 3 to 4 tomatoes, wash them and make 2 wide cuts on the body of tomatoes stuff them with the filling as well. Be careful not to make holes at the bottom of tomatoes. You are recommended to put the edges close till the filling does n't ever come out. Fry them in a separate frying pan. Remove the fried stuffed eggplants to a platter and arrange the tomatoes all around. Bon Appetit!