Step 1

Using a food processor, grind the walnuts, garlic, vinegar, spices and water until smooth.

Step 2

Taste and adjust seasoning to you your liking. (The filling can be made up to three days ahead of time and placed in a airtight container in the refrigerator. This is one of those fillings that tastes better with time, plan on at least a couple hours ahead at least.

Step 3

Cut the top off the eggplant, no need to peel them and cut them lengthwise into long strips about 1/4-1/2' thick.

Step 4

Salt the eggplant slices and let stand for an hour.

Step 5

press out the juice, rinse and pat dry (the salting takes away the bitterness of the eggplant)

Step 6

Heat 2-3 Tablespoons of oil in a skillet to medium high heat.

Step 7

Brown on both sides you want them brown but still floppy not crispy

Step 8

Place on a paper towel to remove excess oil

Step 9

spread a layer of filling on one side of each eggplant and roll up to enclose the filling inside.

Step 10

Arrange on a platter and garnish with pomegranate seeds and thinly sliced onion

Step 11

Enjoy!