The Nepenthe* Eggplant (eggplant with walnuts)

Don't worry, it's not the eggplant mixed with the nepenthe plant, though the post-effect you experience after eating it is very similar :)
(*. Something that induces forgetfulness of sorrow or eases pain)

When my son was 12 years old, he asked me whether I have this recipe written down. By the worried look of his eyes, I figured that the idea behind this question is: what if something happens to me and he is left with no knowledge of cooking his favorite eggplant!

Keeping in mind, that the unexpected happens, I hurried to put this recipe as one of the first.
Again, as most of my other recipes, this one has been modified from it's classic parent-version to fit the lifestyle of constant time deficit. 

1  large eggplant, 1 cup of ground walnuts,1 medium size onion, cilantro, 2-3 cloves of garlic (minced), pomegranate seeds (optional, but attribute to the taste nicely), vinegar, red pepper, 1/3 ts of sappron (if available), 1/3 ts of coriander powder.

Slice the eggplant into circles and fry them in vegetable oil in a large pan. (If the circles are too large, cut them in half).  Once the eggplants are ready (golden brown), put them on a paper towel to remove the excess oil.

Cut an onion in half and slice it very thin.

Next step, preparing the mix:

Combine the ground walnuts in a bowl with the minced garlic, add coriander powder, sappron and vinegar. Add 1/2 cup of water and mix well. Add salt and red ground pepper according to your taste. Make sure that the mix has a consistency of sour cream (add more water if needed).

Put fried eggplants on a large plate, add a layer of  sliced onions, spread the mix on the top, and  add finely chopped cilantro and pomegranate seeds. 

Enjoy!