Thoroughly wash unpeeled eggplants with cold water, make a lengthwise slash in each one, put into a pot, add enough boiling water to cover eggplants half-way, bring the pot to boil, and cook approximately 20 minutes (making sure not to overcook).
Transfer cooked eggplants to a clean board, cover with another board and top with a weight. Keep eggplants under weight for 12-15 hours to drain all the water and bitterness.
Finely dice onions and saute them in vegetable oil, then add 1/2 cup of water, mix well, let it boil for 2-3 minutes, then remove from heat.
Mix walnuts pounded together with garlic, chili peppers, coriander seeds, Imereti saffron, and salt with cooled sauteed onion, wine vinegar, and ground cloves and cinnamon.
Stuff prepared eggplants with walnut mixture through the slashes, tightly pack them into jars together with remaining stuffing. Top the jars with a 2-cm layer of tempered vegetable oil (heated, then cooled). Thoroughly wipe jar necks with a cloth or paper towels, and seal with parchment paper. Store in a cool, dry place.
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