Badrijani Nigvzit
Fried eggplant rolls filled with a garlicky, spiced walnut paste, a staple of the Georgian supra (feast table) built on the country's centuries-old walnut cookery tradition. The paste — walnuts ground with garlic, vinegar, and the Georgian spice blend khmeli suneli — is what carries the dish, so a common inauthentic shortcut is thinning it into a bland spread instead of keeping it thick enough to hold its shape when rolled.
Vegan
⚠ Contains: Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 large eggplants, sliced lengthwise
- 200g walnuts
- 4 cloves garlic
- 2 tbsp red wine vinegar
- 1 tsp khmeli suneli (Georgian spice blend)
- 1/2 tsp ground coriander
- A pinch of cayenne
- Salt
- Pomegranate seeds and fresh cilantro, to garnish
- Oil, for frying
Steps
- Salt the eggplant slices and let them sit 20 minutes to draw out bitterness, then pat dry.
- Fry or grill the eggplant slices until tender and lightly golden on both sides.
- Grind the walnuts, garlic, vinegar, khmeli suneli, coriander, cayenne, and salt into a thick paste.
- Spread a spoonful of the walnut paste on each eggplant slice and roll it up.
- Garnish with pomegranate seeds and cilantro before serving.