Spicy boiled eggplants

Cut the stems off the eggplants, slice them in half lengthwise, soak in water, and boil until cooked.

Place the prepared eggplants under a press for 2 hours.

For the filling, pass nuts, greens, and garlic through a meat grinder, add salt, spices, and finely chopped onion.

Pour in pomegranate juice and 1/4 cup of water.

Spread the nut filling on the eggplants and serve drizzled with nut oil and sprinkled with pomegranate seeds.