In a deep bowl, mix Tat Walnut Paste, heavy cream, milk, salt and pepper with a whisk. Peel the eggplants and grate them. Add the grated eggplants to the sauce and mix. Pour the grated eggplants on the oven tray. Finally, sprinkle with grated fresh cheese and bake in a preheated oven at 185 degrees for 45-50 minutes. Slice the eggplants and serve hot.