Nigvziani Badrijani

Name: Nigvziani Badrijani: Walnut-Stuffed Fried Eggplant
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Turkish
Ingredients: 4 eggplants,; 2 cups of walnuts,; 1 clove of garlic,; 1 tablespoon of white vinegar,; 1/4 teaspoon of coriander or a pinch of chopped fresh coriander,; 1/4 teaspoon of turmeric,; 1/8 teaspoon black pepper,; 1/8 teaspoon cumin,; 1 tablespoon of olive oil,; Salt,; 1/2 cup hot water; Liquid oil for frying aubergines,; Chopped parsley / coriander and pomegranate seeds for serving.

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Nigvziani badrijani is a Georgian dish of fried eggplant slices rolled with a ground walnut paste infused with coriander, turmeric, and garlic, then chilled and topped with pomegranate seeds and herbs. Its addictive walnut-spice filling and tender eggplant make it equally at home as a Levantine-style starter or a light main course.

🌍Turkish 🏷️Georgian eggplant roll 🏷️Georgian food recipes

Total

30 min

Difficulty

Medium

Recipe Source

View original recipe

From Turkishstylecooking · by Turkish Style Cooking

Ingredients

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13 Ingredients

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Instructions

1
Slice the eggplants lengthwise without peeling and fry them in hot oil in both sides,
2
For walnut spread, pulse walnuts, garlic, vinegar, coriander, turmeric, black pepper, cumin, olive oil and salt as finely as possible in a food processor,
3
Add hot water and pulse it into a puree,
4
Spread the puree over the eggplant slices and wrap them in a roll,
5
Take them on a serving plate and sprinkle with chopped parsley / coriander and pomegranate seeds.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Slice eggplants lengthwise into 1/4-inch planks before frying; this maximizes surface area for even browning and easier rolling.
Pulse the walnut paste until fine and uniform; chunks will be difficult to spread evenly and won't hold the roll together.
Add hot water gradually to the walnut mixture and pulse until it reaches a spreadable consistency—too wet and it leaks; too dry and it cracks.
Pat fried eggplant slices with paper towels immediately after frying to remove excess oil, which prevents sogginess and helps the filling adhere.

Substitutions

Walnuts → almonds or pine nuts (milder, less earthy flavor)
White vinegar → lemon juice or pomegranate molasses (adds tartness and depth)
Fresh coriander → dried coriander (use same measure; dried is more concentrated)
Turmeric → saffron (use sparingly—1 pinch; saffron costs more and flavor dims when mixed with garlic)

Storage & make-ahead

Refrigerate in an airtight container for up to 2–3 hours before serving cold; the walnut filling dries and darkens if held longer.

Equipment

food processor · large skillet or deep pan for frying

Common Questions

Written automatically by CookOS, not by the creator.

Can I prepare nigvziani badrijani ahead?

Yes, prepare it 2–3 hours in advance and refrigerate. Beyond 3 hours, the walnut filling begins to dry and discolor slightly.

What if I can't find blue fenugreek?

Blue fenugreek is optional and adds subtle depth. The recipe works without it; if you locate it, add 1/4 teaspoon to the walnut paste.

Can I serve nigvziani badrijani warm?

Traditionally it is served cold, which brings out the walnut paste flavors and allows the dish to set properly. Serving warm will make the filling softer and less defined.