Eggplant and Pomegranate Braise with Aromatic Herbs
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Eggplant and Pomegranate Braise with Aromatic Herbs (adapted from “Food of Life” by Najmieh Batmanglij)

8 chinese eggplants (2 lbs or 2 large regular eggplants peeled and bitterness removed)
½ c oil or less - or cooking spray

Walnut Sauce
1 c (¼ lb) + 2 T walnuts, toasted at 350 for 10 minutes 
4 cloves garlic, peeled and crushed
1 c chopped fresh parsley
1 c chopped fresh cilantro
½ c chopped spring onions
1 T grape molasses or honey
2 t ground cumin
¼ t ground cinnamon
1 t sea salt
¼ t pepper
¼ t turmeric
1 serrano chili, chopped or 1 t red pepper flakes
2 T rice flour
2 c pomegranate juice or ⅓ c pomegranate paste diluted in 2 c water
½ c pomegranate arils, 2 T of the aforementioned roasted walnuts & ¼ c fresh cilantro for garnish

Remove the crowns from the eggplants and slice them into ¼”x3” lengths
Arrange on oiled baking sheet and brush both sides with a little oil. Broil 2 minutes each side or until golden brown - then turn the oven to 350℉
In a food processor, place all ingredients for the walnut sauce but only 1 c of pomegranate juice and pulse until you have a grainy paste. Adjust seasoning to taste - it should be sweet and sour.  Add remaining 2 cups of juice.
Arrange one layer of eggplant slices in a greased deep 9x9 inch baking dish and spread a layer of walnut sauce on top.Continue, alternating layers until you have used all the eggplant.