ბადრიჯანი ნიგვზით
Badrijani Nigvzit (Eggplant Walnut Rolls) recipe
Vegetarian By pre-orderThin slices of fried eggplant rolled around a garlicky walnut paste and topped with pomegranate: badrijani is on almost every Georgian supra (feast) table. It is vegan, it can be made a day ahead, and it disappears first.
Not on the regular Deda menu. Want it cooked for you in Vancouver? Order it ahead for catering or a family dinner.
- Prep
- 30 min
- Rest
- 30 min
- Cook
- 20 min
- Total
- 80 min
- Serves
- 6
Ingredients
- 3 long eggplants
- 200 g walnuts
- 3 cloves garlic
- 1 tsp ground coriander
- 1/2 tsp blue fenugreek (utskho suneli)
- 1 tbsp white wine vinegar
- 1 small bunch cilantro
- Oil for frying, salt
- Pomegranate seeds
Method
- Slice the eggplants lengthwise 5 mm thick, salt them and leave for 30 minutes. Pat dry.
- Fry the slices in a little oil until soft and golden on both sides. Drain on paper.
- Grind the walnuts, garlic, cilantro and spices. Add the vinegar and enough water to make a soft, spreadable paste.
- Spread a spoon of paste on each slice and roll it up.
- Top with pomegranate seeds and chill before serving.
Tamara's tip: to use less oil, brush the slices and bake them at 220°C (425°F) for 15 minutes instead of frying.
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