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.
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.