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+ servings

Eggplant Pkhali

Course Appetizer, Salad, Side Dish
Cuisine Georgian
Keyword dip, eggplant, lycooking, lyukum cooking lab, recipe, spiced, spread, vegetables, walnut
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 8 portions


  • 15 oz eggplant grilled, mashed
  • 3 oz red onion sliced, diced
  • 4 oz walnuts shelled, chopped
  • 1 clove garlic
  • 1 bunch cilantro
  • 1 tsp utskho suneli
  • 1 tsp khmeli suneli
  • 1/2 tsp coriander ground
  • 1/2 tsp black pepper ground
  • 1 tbsp vinegar white wine
  • 1 tsp kosher salt adjust to your taste


  • In the U.S., I prefer Asian eggplants. Score and grill or broil them till their skin is black. Peel the skin and chop the flesh.
    Eggplant Phali
  • Peel and slice red onion. Generously salt onion slices and let them soften and release some juice for about 10 minutes. Wash them under running water and squeeze extra moisture out.
  • Chop walnuts and toast them on hot skillet till fragrant, for about a minute, stirring.
  • Chop fresh cilantro.
  • Process toasted walnuts, onions, cilantro, garlic, spices, and dry herbs to a pesto-like consistency. Mix with eggplants, vinegar, and salt. Correct to your taste.
  • Garnish phali with fresh cilantro leaves and pomegranate seeds. Serve it room temperature.


Georgian herbs and spice mixes are very important if you want to get close to an authentic taste. Order them online at www.argo-usa.com.
If you don’t aim for authenticity, and rather prefer to explore your own vegetables-nuts-herbs-spices variations, play with different nuts and seeds. Use your favorite spice mixes and herbs instead of Utskho Suneli and Khmeli Suneli. You won’t be able to name your dish “pkhali”, but you’ll enjoy it for sure.
Phali can be served for communal sharing or portioned.
Eggplant Phali
Eggplant Phali
Eggplant Phali
Eggplant Phali