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Turn the broiler on in the oven to preheat.
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Combine the crushed tomatoes, 2 cups (480 ml) water, and the walnuts and cinnamon in a medium saucepan. Bring to a simmer over medium heat and cook for 20 minutes, to release the fat from walnuts.
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Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. Add the onion and garlic slices and brown for 15 minutes.
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Transfer the tomato mixture and browned onion and garlic, along with the pomegranate molasses, miso paste, and 1/2 teaspoon each of the salt and pepper to a high-powered blender and puree until smooth.
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Cut the eggplants in half lengthwise and rub the cut side with the remaining 1 1/2 teaspoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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Place the eggplants on an unlined half sheet pan and place under the broiler for 10 minutes per side to char. Remove the eggplant from the oven and turn on the convection oven to 375°F (190°C).
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Pour the tomato mixture into a shallow casserole dish and submerge the eggplant in the sauce, cut side up. Place the eggplant in the oven and bake for 30 minutes, or until bubbly and golden.
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Remove the eggplant from the oven and top with the mint and pomegranate arils. Serve the Tzatziki on the side.