4 large eggplant
3 cups shelled walnut halves or pieces
3 tablespoons vegetable oil (preferably sunflower), plus more for cooking eggplant
1 tablespoon ground coriander seeds
1 tablespoon red wine vinegar
2 teaspoons blue fenugreek
2 teaspoons crushed marigold flowers
3/4 teaspoon kosher salt
4 cloves garlic
50 to 60 pomegranate seeds
Chopped fresh parsley, for garnish
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