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Georgian eggplant pkhali - eggplant and walnut spread

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  • 1.5 kg eggplants, peeled
  • 100g well toasted walnuts
  • 2.5 tsp coriander seeds
  • 1-2 tbsp lemon juice
  • 1/5-1/3 cup water
  • 2 tsp carob molasses, date molasses, or dark brown sugar
  • 3 tbsp chopped cilantro (optional)
  • hot chili to taste
  • freshly ground pepper, generously
  • 1-2 tsp salt
  • pomegranate kernels, for serving



  • Cut the peeled eggplant into thick (2 cm) slices. Generously brush with oil from both sides.
  • In a 220 deg C oven, bake until dark brown on both sides.
  • Toast the coriander seeds until aromatic.
  • Blend together all ingredients (other than the pomegranate) until smooth. Adding water as needed.
  • Taste and adjust salt, lemon, chili.
  • Serve at room temp, with pomegranate kernels on top.
  • Eat with crisp warm bread, or pita chips.





~ Shai N.

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Thank, love this! I’ve made pkhali with spinach, chard beets and leeks but never eggplant. Gonna give this a spin 

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