Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Filling)
Local name: ბადრიჯანი ნიგვზით
In short: Fried eggplant slices spread with a garlicky walnut paste, rolled up and topped with pomegranate seeds, a classic Georgian feast starter. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 30 min
- Resting
- 50 min
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 305 kcal
Badrijani nigvzit means eggplant with walnuts, and it is one of the dishes you see on almost every Georgian table. Thin slices of fried eggplant are spread with a garlicky walnut paste, rolled up and topped with pomegranate seeds. The paste is tangy with vinegar and warm with coriander. The rolls can be made a day ahead, so they suit a party well.
Instructions
- Sprinkle the eggplant slices with the salt and leave them in a colander for 20 minutes. Pat them dry with paper towels.
- Heat 3 tbsp of the oil in a large skillet over medium-high heat. Fry the slices in batches for 2 to 3 minutes per side, until golden and soft, adding more oil between batches as needed. Drain very well on paper towels.
- Grind the walnuts, garlic and salt in a food processor to a fine paste. Add the coriander, khmeli suneli, cayenne and vinegar, then add warm water a spoonful at a time until the paste is spreadable but not runny.
- Spread about 1 tbsp of walnut paste on the narrow end of each cooled slice and roll it up. Place the rolls seam-side down on a platter.
- Top each roll with a few pomegranate seeds and a cilantro leaf. Chill for 30 minutes and serve at room temperature.
Tips
- To use less oil, brush the slices with oil and roast on trays at 220°C (425°F) for 20 to 25 minutes, turning once, until soft and golden.
- Cool the slices before spreading the paste, or the walnuts will turn oily. The rolls keep for 2 days in the fridge, covered.
Questions and answers
Do I have to salt the eggplant first?
Salting draws out moisture and bitterness and makes the slices absorb less oil. If your eggplants are small and fresh you can skip it, but drain the fried slices well.
Can I make badrijani nigvzit ahead?
Yes. Assemble the rolls up to a day ahead and keep them covered in the fridge. Add the pomegranate seeds just before serving so they stay bright.
What other dishes use the same walnut paste?
It is the base of pkhali and the sauce in satsivi, and it can be spread on boiled beets, fried peppers or zucchini slices.
How long does it take to make Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Filling)?
About 1 h 10 min in total: 40 min of preparation and 30 min of cooking.
How many calories are in Badrijani Nigvzit (Georgian Eggplant Rolls with Walnut Filling)?
About 305 kcal per serving, with 6 g of protein, 14 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 305 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 14 g |
| Fat | 25 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 380 mg |
Estimated values, calculated from the ingredients.
