This is a delicious dish that I had in a Georgian restaurant in St. Petersburg, Russia. It was delicious, and this rendition does it supreme justice. This will taste best if you use asian eggplant (chinese, japanese, etc.) which is much thinner than regular eggplant and had smaller and fewer seeds. Makes a great appetizer that can sit well for 2-3 hours.
Wash the small eggplants, cut them lengthwise, sprinkle with salt on both sides and let sweat on paper towels. After an hour squeeze to release excess liquid and fry in vegetable or olive oil. Allow the eggplant to cool.
To prepare the stuffing: fry the minced walnuts with the chopped onion, garlic, saffron, curry, cloves, parsley, coriander, salt, pepper and wine vinegar.
Spread about a teaspoon of the stuffing on each of the eggplants and fold over. Sprinkle with a few pomegranate seeds if available and serve immediately.