Boil the 1-liter water in a large pan and put the dried eggplants into boiling water. Boil them about 2-4 minutes until they get soften. Then place them into cold water in another pan for about 2 minutes. This will help to keep the eggplants color and prevent them to break apart.
Mix onions, garlic, pepper paste, tomato paste, 1 tbsp. olive oil, spices, salt and ground black pepper in a large bowl. Mix them with your hands for a minute and making sure all mix well. Stir the ground meat, pomegranate molasses and rice to the bowl and mix all well. This is our filling.
Pour the 2 tbsp. olive oil to the heavy cooking pan. Spoon the filling mixture carefully into each eggplant and press the filling gently to settle in (do not overfill them because rice expands). Place the filled eggplants upright and line up tightly.
Pour about 2 cups of water (or a little less) over and around the stuffed eggplants. The water should cover the half-length of the stuffed eggplants. Bring it to the boil then reduce heat, cover and cook gently for 30 – 35 minutes.
Tip: Serve with plain yogurt aside.