Badrijani Nigvzit: Georgian Eggplant Rolls with Walnut Paste

Name: Badrijani Nigvzit: Georgian Eggplant Walnut Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 3-4 large eggplants; 200g walnuts; 3-4 cloves garlic; 1 small bunch fresh cilantro; 1 tsp ground coriander; 1 tsp blue fenugreek (utskho suneli); 0.5 tsp ground marigold (optional); Red wine vinegar to taste; Salt to taste; Pomegranate seeds for garnish; Vegetable oil for frying

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Badrijani nigvzit is a Georgian appetizer of fried eggplant slices rolled around spiced walnut-garlic paste and garnished with pomegranate seeds. The warm spices and tangy vinegar balance the richness of the filling in this elegant, make-ahead dish.

🌍Georgian

Total

50 min

Servings

4

Difficulty

Medium

Recipe Source

View original recipe

From Georgianeats · by The Georgian Eats Team

11 Ingredients

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Instructions

1
Slice eggplants lengthwise into 5mm strips. Salt generously and let sit 20-30 minutes to draw out moisture. Pat dry.
2
Fry or grill eggplant slices until golden and softened on both sides. Drain on paper towels.
3
Grind walnuts with garlic, cilantro, coriander, blue fenugreek, salt, and a splash of red wine vinegar into a thick paste. Add water if needed for spreadable consistency.
4
Spread walnut paste evenly across each eggplant strip. Roll up tightly from one end.
5
Arrange rolls on a plate, garnish with pomegranate seeds. Refrigerate at least 1 hour before serving for best flavor.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Salt eggplant slices 15–20 minutes before frying to remove excess moisture and bitterness; pat dry thoroughly.
Blend walnuts for 3–5 minutes until completely smooth and paste-like—stop if they clump, and add a teaspoon of water or oil.
Fry eggplant in batches at 350–375°F (175–190°C) until golden and tender (2–3 minutes per side); crowding the pan cools the oil and causes soggy results.
Taste the walnut filling and adjust vinegar and salt aggressively—the filling should be bold since it's a small amount per roll.

Substitutions

Walnuts → hazelnuts or almonds (texture will be slightly less oily, more bitter)
Blue fenugreek (utskho suneli) → omit entirely or use pinch of ground fenugreek (flavor changes noticeably)
Fresh cilantro → fresh parsley or mint (cilantro is traditional; swap changes the flavor profile)
Pomegranate seeds → tart sumac or dried barberry for garnish and tang (if pomegranate unavailable)

Storage & make-ahead

Store assembled rolls in an airtight container in the refrigerator for up to 3 days; serve at room temperature. Do not freeze.

Common Questions

Written automatically by CookOS, not by the creator.

Can I make badrijani nigvzit ahead of time?

Yes. Fry the eggplant, prepare the walnut filling, and assemble up to 2 days ahead. Store in an airtight container in the refrigerator and bring to room temperature before serving.

What is utskho suneli and can I substitute it?

Utskho suneli (blue fenugreek) is a signature Georgian spice. If unavailable, omit it or use a pinch of fenugreek powder, though the flavor will differ slightly.

Why is my walnut paste grainy?

Walnuts release oils as they're processed. Blend them longer (3–5 minutes) until completely smooth and paste-like, or add a teaspoon of water or oil to help bind.

Should the eggplant be salted before frying?

Salting eggplant draws out moisture and reduces bitterness. Slice, salt generously, let sit 15–20 minutes, pat dry, then fry.

Can I bake instead of fry the eggplant?

Baking works but won't yield the same golden, tender texture. If baking, brush slices with oil and bake at 400°F (200°C) for 20–25 minutes, turning halfway.