Fried eggplant with pomegranate and herbs

Cut off the stem of the eggplants and, without peeling, slice them into pieces five millimeters thick. One eggplant should yield four to five slices and two side pieces, which should be discarded or used for another dish.

Heat the pan, pour oil into it, and fry the eggplants in a single layer one at a time.

Thoroughly crush cilantro, garlic, and salt in a mortar to a paste, losing all individual characteristics.

Coat each fried eggplant tongue on both sides with green paste and place on a plate.

Sprinkle the eggplants with pomegranate seeds before serving. This dish can be eaten hot or cold.