Begin by bringing a large pot of water to a boil over high heat. Once boiling, add the eggplants and cook for just 3 to 4 minutes, until they become just slightly tender. Remove the eggplants from the boiling water and transfer them to a colander to drain.

Once cool enough to handle, place the eggplants between two layers of kitchen towels on a wire rack and press them with a heavy weight on top to release excess moisture. Let them rest for 20-30 minutes to ensure as much liquid as possible is removed.

Transfer the toasted walnuts and cumin seeds to a food processor along with the red bell pepper, fresno pepper (or jalapeño) garlic, dried mint, sumac and salt.

Grind for about 30 seconds until coarsely processed.

Once all the eggplants are stuffed, place them in a clean, dry jar, packing them closely together.

Pour the olive oil over the eggplants, ensuring they are fully submerged. Seal the jar tightly and refrigerate. Allow the eggplants to marinate for at least 5 days before serving to develop the full flavor. Serve chilled or at room temperature. Whenever removing eggplants from the jar, make sure all remaining eggplants are covered in oil, adding more if needed, to prevent spoilage.