Badrijani Nigvzit — Print Recipe

Thin slices of fried eggplant rolled around a vibrant walnut paste seasoned with garlic, fenugreek, and coriander, garnished with jewel-like pomegranate seeds.

Ingredients

3 large eggplants, sliced lengthwise 5mm thick
200g walnuts
3 cloves garlic
1 tsp ground coriander
1 tsp blue fenugreek (utskho suneli)
Half tsp ground marigold petals
1 tbsp red wine vinegar
Salt to taste
Pomegranate seeds for garnish
Fresh cilantro for garnish
Sunflower oil for frying

Instructions

1 Slice eggplants lengthwise into five-millimeter strips, salt generously, and let sit thirty minutes to draw out excess moisture.
2 Pat eggplant slices dry and fry in hot sunflower oil until golden on both sides, then drain thoroughly on paper towels.
3 Grind walnuts, garlic, coriander, fenugreek, and marigold in a food processor, adding vinegar and a splash of water to form paste.
4 Spread a tablespoon of walnut paste along each cooled eggplant slice and roll up tightly, placing seam-side down on the platter.
5 Garnish each roll with a cluster of ruby pomegranate seeds and a small cilantro leaf for a stunning visual presentation.
6 Refrigerate for at least one hour before serving so the flavors meld and the rolls firm up for easy handling at the table.

Did You Know?

Badrijani nigvzit appears on virtually every Georgian supra feast table and is considered the essential cold appetizer of Georgian cuisine.