Eggplant Pkhali



20 Minutes

active time

2 Hours

total time


Eggplants: 2 medium-sized

Walnuts: 1 cup (100 g)

Garlic cloves: 3, minced

Fresh cilantro: 1/2 cup, chopped

Fresh parsley: 1/4 cup, chopped

White wine vinegar: 2 tablespoons

Ground coriander: 1 teaspoon

Ground blue fenugreek: 1/2 teaspoon

Red pepper flakes: 1/2 teaspoon (optional, adjust to taste)

Salt: 1/2 teaspoon (adjust to taste)

Pomegranate seeds for garnish


1. Roast and Peel Eggplants:

Preheat your oven to 400°F.

Pierce the eggplants with a fork and place them on a baking sheet.

Roast for 30-40 minutes or until they are soft and the skin begins to collapse.

Let them cool, then peel and roughly chop.

2. Prepare Walnut Mixture:

In a food processor, blend walnuts, garlic, cilantro, parsley, vinegar, coriander, blue fenugreek, red pepper flakes, and salt until smooth.

3. Combine with Eggplant:

Add the chopped eggplant to the food processor with the walnut mixture.

Pulse several times to combine, achieving a coarse but cohesive texture.

4. Adjust Consistency and Taste:

If the mixture is too thick, add a bit more vinegar or water.

Taste and adjust the seasoning as needed.

5. Chill:

Transfer the mixture to a bowl and refrigerate for at least an hour for the flavors to meld.

6. Serve:

Shape into small balls or spread on a plate for serving. Garnish with pomegranate seeds.

Serve chilled as an appetizer with slices of crusty bread, crackers, or as part of a mezze platter.


This recipe balances the traditional texture of Pkhali with the convenience of using a food processor. (Typically the eggplant would be mashed with a fork and not put in a food-processor.



20 Minutes

active time

2 Hours

total time
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