For stuffing: In a small frying pan heat 2 tablespoons oil. Add ground walnuts, garlic, dried tarragon, dried basil and dried coriander, and sauté for 3 minutes.

Add 2 tablespoons pomegranate paste, salt and pepper. Stir well and cook for 2 minutes. Set the stuffing aside.

Wash and peel the eggplants, keep the stems (do not cut off the stems from the eggplants).

To eliminate the bitter flavor from eggplants, sprinkle with salt and let them sit for 20 minutes. Then rinse to remove the salt and pat dry.

Slit the eggplants lengthwise, almost all the way down to the stem. Scoop out a little of interior flesh of the eggplants.

Heat 5-6 tablespoons oil in a non-stick pot over medium heat. Fry the eggplants until they are lightly browned all over and tender but still firm.

Remove from the pot and place on a paper towel to absorb the extra oil.

Preheat oven to 360 degrees F.

Stuff the eggplants with the stuffing mixture and place in a baking dish.

In a small bowl, whisk together 2 tablespoons pomegranate paste and 3 tablespoons water. Spoon over the stuffed eggplants.

Cover the baking dish with foil and bake for 35 minutes. Remove the foil and bake uncovered for about 15 minutes or until completely cooked through.

Transfer to a serving dish and serve immediately.