Badrijani Nigvzit
A beloved Georgian appetizer featuring tender, fried eggplant slices rolled around a rich, savory walnut and garlic paste. Garnished with bright pomegranate seeds, it's a perfect blend of textures and flavors.
For 4 servings
Prepare the Eggplant
- Wash the eggplants and trim both ends. Slice them lengthwise into uniform strips about 1/4-inch (0.5-0.7 cm) thick.
- Arrange the slices in a single layer on a baking sheet or in a colander. Sprinkle them evenly with 1.5 tsp of salt.
- Let the eggplant slices rest for 30 minutes. This process, called 'sweating', draws out bitterness and excess moisture.
- After 30 minutes, rinse each slice thoroughly under cold running water to remove all the salt. Pat them completely dry with paper towels; this is crucial for preventing oil splatters and ensuring a good fry.
Create the Walnut Paste (Nigvzis Sakmazi)
- While the eggplant is resting, place the walnuts, garlic cloves, chopped onion, coriander powder, blue fenugreek, marigold powder (if using), cayenne pepper, and the remaining 0.5 tsp of salt into a food processor.
- Pulse the mixture until it forms a fine, sandy texture.
- With the processor running on low, drizzle in the white wine vinegar. Then, slowly add the lukewarm water, one tablespoon at a time, until the mixture forms a thick, smooth, and spreadable paste. Scrape down the sides as needed. Be careful not to make it too runny.
Fry the Eggplant Slices
- Heat about 1/4 cup of sunflower oil in a large, heavy-bottomed skillet over medium-high heat. The oil is ready when a small piece of eggplant sizzles immediately.
- Working in batches to avoid overcrowding the pan, carefully place the eggplant slices in the hot oil.
- Fry for 2-4 minutes per side, until they are a deep golden brown and tender enough to be pierced easily with a fork.
- Transfer the fried slices to a plate lined with paper towels to absorb any excess oil. Add more oil to the skillet between batches if necessary.
Assemble the Rolls
- Allow the fried eggplant slices to cool for a few minutes until they are comfortable to handle.
- Lay an eggplant slice flat on a clean work surface. Spread about a tablespoon of the walnut paste evenly over the entire surface.
- Starting from the wider end, carefully roll the eggplant slice up into a tight cylinder.
- Repeat the process with all the remaining eggplant slices and walnut paste.
Garnish and Serve
- Arrange the finished Badrijani rolls on a serving platter.
- Garnish generously with fresh pomegranate seeds and chopped cilantro for a burst of color and flavor.
- For the best taste, cover and chill the rolls in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best results, choose firm, glossy eggplants that feel heavy for their size.
- 2Ensure the eggplant slices are completely dry before frying to achieve a golden-brown color and prevent the oil from splattering.
- 3The consistency of the walnut paste is key. It should be thick like hummus, not watery. Add water gradually.
- 4For an authentic Georgian flavor, do not skip the blue fenugreek (utskho suneli). It has a unique, mildly nutty flavor that is central to the dish.
- 5These rolls are an excellent make-ahead appetizer. They taste even better the next day as the flavors have more time to develop.
Adapt it for your goals.
Healthier Preparation
Instead of frying, you can bake or grill the eggplant slices. Brush them lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until tender and golden.
Herbaceous TwistHerbaceous Twist
Add other fresh herbs to the walnut paste, such as parsley, dill, or a small amount of mint, along with the cilantro.
Spicier VersionSpicier Version
Finely chop a fresh red or green chili and add it to the food processor with the other paste ingredients for an extra kick.
Why this is on our healthy list.
Rich in Heart-Healthy Fats
Walnuts are an excellent source of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid that supports cardiovascular health by helping to reduce bad cholesterol and inflammation.
High in Antioxidants
This dish is packed with antioxidants from garlic (allicin), eggplant (nasunin), and pomegranate seeds (punicalagins), which help protect your cells from damage caused by free radicals.
Supports Digestive Health
Eggplant is a good source of dietary fiber, which is essential for maintaining a healthy digestive system, promoting regular bowel movements, and feeding beneficial gut bacteria.
Plant-Based Protein
Walnuts provide a good amount of plant-based protein, which is crucial for building and repairing tissues, and can contribute to a feeling of fullness and satiety.
Frequently asked questions
A typical serving of 3-4 rolls contains approximately 350-450 calories, primarily from the walnuts and the oil used for frying. Baking the eggplant can reduce the calorie count.