Wash and put the eggplant on the chopping board. Using the chef’s knife, trim and cut them lengthwise in half. Set the eggplant cut-side up, and sprinkle with salt, then squeeze and let stand to draw for 20 minutes. Meanwhile, pound walnuts, coriander seeds, garlic, and saffron, chop herbs and tip it all into vinegar mixed with 5-6 tablespoons of boiled water. Then dip fried eggplants into the juice. Keep it this way for three-four hours and serve.