Stuffed eggplants in oil

Ingredients:

1 kg, 32 oz, small and long eggplants
1/4 cup finely chopped fresh mint leaves
1/2 cup finely chopped onion
1 kg, 32 oz, finely chopped tomatoes
2 cups finely chopped parsley
1 cup olive oil and vegetable oil mixture
1/2 cup short grain rice
1 teaspoon salt, as desired
1/2 cup lemon juice
A dash of ground white pepper
2 medium potatoes cut into slices
1 teaspoon pomegranate thickened juice, optional
1 1/2 cups water or to cover 3 cm above the stuffed eggplants
A dash of ground allspice
A dash of ground cinnamon

Preparation:

Filling:

Rub onions with salt.
Mix rice with onion, mint, tomato and parsley.
Stir in 1/2 quantity of lemon juice, 1/2 quantity of olive oil, salt and spices.

Roll each eggplant between your hands to make hollowing out eggplants easier.
Cut off eggplants stem ends, using a sharp knife.
Hollow using an apple corer or a special zucchini corer, removing the pulp and leaving a 3/4 cm thick wall. Be careful not to pierce walls.
Fill eggplants with filling. Do not over stuff. Reserve filling stock.
Pour 1/2 cup of oil and arrange potato slices at the bottom of a pot.
Lay side by side stuffed eggplants over the potato slices.
Invert a plate on top of eggplants.
Add lemon juice, filling stock, pomegranate juice, water and oil.
Bring to a boil on high heat.
Cover, reduce heat and simmer for one hour or until tender.
Serve cold garnished with potato slices.