Badrijani Nigvzit
Badrijani Nigvzit, meaning 'eggplant with walnuts,' is a classic Georgian appetizer. Thin slices of fried eggplant are spread with a flavorful paste of ground walnuts, garlic, and spices, then rolled up and garnished with pomegranate seeds. It's a delightful combination of creamy, nutty, and slightly tangy flavors.
🧂 Ingredients
- 2 large Eggplant(Chinese or Japanese variety, sliced lengthwise into 1/4-inch thick strips)
- 200 g Walnuts(finely ground)
- 3 cloves Garlic cloves(crushed)
- 2 tsp Khmeli suneli
- 1 bunch Fresh cilantro(finely chopped)
- 1 tbsp Pomegranate molasses
- 1 tsp Balsamic vinegar
- for salting eggplant Salt
- for frying Vegetable oil
- for garnish Pomegranate seeds
👨🍳 Instructions
- 1
Lay the eggplant slices on a baking sheet and sprinkle generously with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Pat them thoroughly dry with paper towels.
- 2
Heat vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
- 3
In a medium bowl, combine the ground walnuts, crushed garlic, khmeli suneli, chopped cilantro, pomegranate molasses, and balsamic vinegar. Mix well to form a paste. Add a tablespoon or two of water if the mixture is too dry.
💡 Tip: Adjust the amount of garlic and khmeli suneli to your preference. - 4
Spread a thin layer of the walnut mixture onto each fried eggplant slice.
💡 Tip: Be generous with the filling, but don't overstuff, or it will be difficult to roll. - 5
Carefully roll up each eggplant slice, starting from the narrower end. If needed, secure with a toothpick.
💡 Tip: You can also fold the eggplant slices in half if rolling is difficult. - 6
Arrange the rolled eggplants on a serving platter. Garnish with fresh pomegranate seeds.
💡 Tip: Serve at room temperature or chilled.
💡 Pro Tips
- ✓Using Chinese or Japanese eggplants is recommended as they have fewer seeds and a less bitter taste.
- ✓Ensure the eggplant slices are well-drained after frying to prevent a greasy texture.
- ✓The walnut mixture can be made ahead of time and stored in the refrigerator.
🔄 Variations
- Add a pinch of red pepper flakes to the walnut mixture for a spicy kick.
- Substitute pomegranate molasses with a little lemon juice and a touch of honey.
- Garnish with fresh dill or parsley in addition to pomegranate seeds.