Badrijani Nigvzit

About This Recipe

Badrijani are slices of fried aubergine wrapped around a paste of walnuts, garlic, coriander and Georgian spices — a dish that captures, in one bite, the walnut-forward character that defines so much of Georgian cooking. Topped with jewel-bright pomegranate seeds, they are served at every Georgian feast (supra) as part of the cold mezze spread, arranged in careful rows that are as much about presentation as flavour, since a supra table is judged by its abundance and colour as much as its taste. The walnut paste is the heart of Georgian cuisine — found in beans (lobio), chicken (satsivi) and many other dishes — and its texture matters as much as its seasoning: ground fine enough to spread like a thick paste, but not so smooth that it loses all bite, since a little texture is what keeps the filling from sliding out of the rolled aubergine. Salting the aubergine slices before frying and pressing out the bitter liquid is a small step that makes a real difference, both for flavour and for how well the slices hold together once rolled around the filling. Served at room temperature rather than hot, badrijani are traditionally made well ahead of a gathering, giving the walnut paste time to soften into the fried aubergine.

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. 1

   Prepare aubergines

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

2. 2

   Pat dry

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

3. 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. 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. 5

   Adjust

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

6. 6

   Assemble

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

7. 7

   Garnish

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

8. 8

   Serve

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

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.

Frequently Asked Questions