Quirky Foodster
  1. Back

Appetizers

Badrijani Nigvzit (Eggplant Rolls with Walnut Paste)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
35 minutes
Prep
10 minutes
Cook

Ingredients

  • 2 large eggplants, sliced lengthwise into 5mm strips
  • 150 g (1.25 cups) walnuts
  • 3 garlic cloves
  • 1 tbsp red wine vinegar
  • 1/2 tsp ground blue fenugreek (utskho suneli)
  • 1/2 tsp ground coriander seed
  • 60 ml (4 tbsp) water, as needed
  • Sunflower oil, for frying
  • Salt, to taste
  • 2 tbsp pomegranate seeds, for garnish
  • Fresh coriander leaves, for garnish

Method

  1. Salt the eggplant slices and leave in a colander for 20 minutes to draw out bitterness, then pat dry.
  2. Fry or griddle the slices in a little oil until golden and tender on both sides. Drain on paper towels.
  3. Blend the walnuts, garlic, vinegar, fenugreek, coriander and salt in a food processor, adding water gradually until a thick, spreadable paste forms.
  4. Spread a spoonful of walnut paste over one end of each eggplant slice and roll up tightly.
  5. Arrange the rolls seam-side down on a serving plate.
  6. Garnish with pomegranate seeds and coriander leaves before serving.

Introduction: Thin fried or grilled eggplant slices rolled around a spiced walnut paste, Badrijani Nigvzit is a supra-table classic, its walnut filling closely related to the pkhali family.

Cultural Background: Thin fried or grilled eggplant slices rolled around a spiced walnut paste, Badrijani Nigvzit is a supra-table classic, its walnut filling closely related to the pkhali family. The pomegranate garnish is both decorative and traditional, echoing the fruit's symbolic place in Georgian cuisine.

Tips: Salting the eggplant first is essential for both texture and removing bitterness — do not skip this step.

Variations: Some cooks add a touch of ground chili to the walnut paste for extra warmth; a baked version brushes the eggplant with oil and roasts instead of frying for a lighter dish.

Storage: Refrigerate covered for up to 3 days.

Reheating: Served cold or at room temperature; no reheating required.

Nutrition: Approx. 230 kcal, 5 g protein, 19 g fat, 10 g carbohydrate per serving.

FAQs:

Q: Can Badrijani Nigvzit be made ahead?

A: Yes, it is often better the next day once the flavours have melded; keep refrigerated and bring to room temperature before serving.

Q: Is this dish spicy?

A: Traditionally mild, though chili flakes can be added to the walnut paste for those who prefer heat.

© Arscale 2026