Cut the eggplant lengthwise ΒΌ inch thick slices
Cook on olive oil from both sides
Remove from the skillet to a cutting board
Chop walnuts with garlic and a little bit of parsley
Add pomegranate juice, salt, and pepper
Place about 1 tsp of spread on the eggplant slices as shown in the video, and roll them up
Place on a serving dish, sprinkle with herbs