The Most Exquisite Walnut Eggplant

1. 1

   Cut off the tops of the eggplants, prick them all over with a fork, and place them on a baking sheet.

   5 min

2. 2

   Sprinkle with salt and drizzle with oil.

   2 min

3. 3

   Bake in a preheated oven at 200°C for 40 minutes.

   40 min

   200°C

4. 4

   Finely chop the onion and sauté in a little oil until translucent.

   5 min

5. 5

   Finely chop the herbs, add the walnuts, sautéed onion, vinegar, garlic, spices, and knead by hand.

   10 min

6. 6

   Cool the roasted eggplants, carefully scoop out the pulp, and mix it with the walnut mixture.

   5 min

7. 7

   Then put the filling back into the eggplant skins and sprinkle with pomegranate seeds.

   3 min

8. 8

   Refrigerate the prepared eggplant overnight.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.