Ingredients:
- 500 g long rice
- 400 g of eggplant
- 50 g ground walnuts
- 1 medium onion
- cherry pickle
- vegetable oil
- salt, pepper

Preparation:
Rice is pre-soaked by adding water in a bowl. Eggplants are cut in the middle and lightly fried in vegetable oil. The onion is finely chopped. The filling is prepared by adding ground walnuts, cherry pickles, salt and pepper to taste. Stuffing is stuffed into fried eggplants, baked in the oven at 160 degrees. In the meantime, the rice is boiled, filtered and boiled. After the eggplants are ready, they are served together with rice, sprinkled with pomegranate.

Tip:
Instead of cherry pickle, you can add the pickle of any fruit. When serving food, you can decorate it in different ways.