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georgianstarter

Badrijani Nigvzit

Name: Badrijani Nigvzit
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: georgian
Ingredients: 3 large aubergines (long, sliced lengthwise 5mm thick); 1 tbsp salt (for sweating); 100 ml vegetable oil (for frying); 200 g walnuts (shelled); 5 cloves garlic; 1 small bunch fresh coriander; 1 tsp blue fenugreek (utskho suneli) (or use 1/2 tsp ground fenugreek); 1 tsp marigold powder (or paprika as substitute); 1 tsp ground coriander; 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 2 tbsp white wine vinegar; 60 ml cold water; 100 g pomegranate seeds; Extra coriander leaves, to serve

Fried aubergine slices rolled around a savoury walnut-garlic-pomegranate filling — Georgia's most iconic vegetarian dish.

Prep

20 min

Cook

15 min

Servings

Difficulty

Easy

★★★★★

4.7(421 ratings)

#badrijani#georgian#aubergine#walnut#vegetarian#supra

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About This Recipe

Badrijani are slices of fried aubergine wrapped around a paste of walnuts, garlic, coriander and Georgian spices. Topped with jewel-bright pomegranate seeds, they are served at every Georgian feast (supra) as part of the cold mezze spread. The walnut paste is the heart of Georgian cuisine — found in beans (lobio), chicken (satsivi) and many other dishes.

Ingredients

Serves 6

3 largeaubergines(long, sliced lengthwise 5mm thick)
1 tbspsalt(for sweating)
100 mlvegetable oil(for frying)
200 gwalnuts(shelled)
5 clovesgarlic
1 small bunchfresh coriander
1 tspblue fenugreek (utskho suneli)(or use 1/2 tsp ground fenugreek)
1 tspmarigold powder(or paprika as substitute)
1 tspground coriander
1/2 tspsalt
1/2 tspfreshly ground black pepper
2 tbspwhite wine vinegar
60 mlcold water
100 gpomegranate seeds
Extra coriander leaves, to serve

Instructions

1
Prepare aubergines
Lay sliced aubergines on a tray, salt both sides. Rest 20 min — they will release brown bitter liquid.
2
Pat dry
Wipe each slice dry with paper towel — important or they absorb too much oil.
3
Fry
Heat oil in a large frying pan. Fry aubergine slices 2 min per side until golden. Drain on paper towel and cool.
4
Make walnut paste
Blend walnuts, garlic, coriander, fenugreek, marigold, ground coriander, salt, pepper, vinegar and water in a food processor to a thick paste — it should hold its shape but spread easily.
5
Adjust
Taste — should be intensely savoury, slightly tangy. Add salt if needed.
6
Assemble
Lay an aubergine slice flat. Place 1 tablespoon of walnut paste on the wider end. Roll up.
7
Garnish
Arrange rolls on a platter. Top with pomegranate seeds and coriander leaves.
8
Serve
Serve at room temperature, ideally after 1 hour rest for flavours to meld.

Pro Tips

→
The walnut paste consistency is critical — it should be spreadable but not runny.
→
Always salt the aubergines first — non-negotiable for proper texture.

Variations

•
Use grilled instead of fried aubergine for a lighter version
•
Add 1 tbsp pomegranate molasses to the paste for deeper sweetness
•
Spread paste on toasted sourdough as a dip

Storage

Refrigerate up to 4 days — flavours improve overnight. Bring to room temperature before serving.

History & Origin

Walnut paste (nigvzis pasta) is the cornerstone of Georgian cuisine, particularly in the western regions of Imereti and Samegrelo. Badrijani is part of the supra (feast) tradition, where dozens of cold dishes cover the table before the hot courses arrive.

Frequently Asked Questions

Where to find blue fenugreek?

Eastern European or Georgian specialty shops, or online. Substitute: 1/2 tsp ground fenugreek + 1/2 tsp ground coriander.

Can I make in advance?

Yes, ideal — they taste better after a few hours. Make the day before for guests.

Nutrition Facts

Per serving · 6 servings total

Calories280kcal

Protein6g

Carbohydrates14g

Fat24g

Fiber5g

Protein6g

Carbs14g

Fat24g

Time Summary

Prep time20 min

Cook time15 min

Total time35 min

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About This Recipe

Ingredients

Serves 6

3 largeaubergines(long, sliced lengthwise 5mm thick)

1 tbspsalt(for sweating)

100 mlvegetable oil(for frying)

200 gwalnuts(shelled)

5 clovesgarlic

1 small bunchfresh coriander

1 tspblue fenugreek (utskho suneli)(or use 1/2 tsp ground fenugreek)

1 tspmarigold powder(or paprika as substitute)

1 tspground coriander

1/2 tspsalt

1/2 tspfreshly ground black pepper

2 tbspwhite wine vinegar

60 mlcold water

100 gpomegranate seeds

Extra coriander leaves, to serve

Instructions

Prepare aubergines

Lay sliced aubergines on a tray, salt both sides. Rest 20 min — they will release brown bitter liquid.

Pat dry

Wipe each slice dry with paper towel — important or they absorb too much oil.

Fry

Heat oil in a large frying pan. Fry aubergine slices 2 min per side until golden. Drain on paper towel and cool.

Make walnut paste

Blend walnuts, garlic, coriander, fenugreek, marigold, ground coriander, salt, pepper, vinegar and water in a food processor to a thick paste — it should hold its shape but spread easily.

Adjust

Taste — should be intensely savoury, slightly tangy. Add salt if needed.

Assemble

Lay an aubergine slice flat. Place 1 tablespoon of walnut paste on the wider end. Roll up.

Garnish

Arrange rolls on a platter. Top with pomegranate seeds and coriander leaves.

Serve

Serve at room temperature, ideally after 1 hour rest for flavours to meld.