Thin fried eggplant slices rolled around a garlicky ground walnut paste, garnished with pomegranate seeds, a beloved cold Georgian starter.
Georgian Badrijani Nigvzit is a real, traditional Georgian dish, known as Eggplant Rolls with Walnut Paste. Thin fried eggplant slices rolled around a garlicky ground walnut paste, garnished with pomegranate seeds, a beloved cold Georgian starter.\n\nBadrijani Nigvzit showcases Georgia's characteristic use of ground walnuts as a base for savory pastes, a technique found throughout the country's cuisine, here paired with fried eggplant for one of its most iconic cold appetizers.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Georgian home cooking, not a generic stand-in for a search term.
Serves 6
Salt the sliced eggplant and let sit for 20 minutes to draw out bitterness, then pat dry thoroughly.
Fry the eggplant slices in oil until golden on both sides, about 3 minutes per side; drain on paper towels.
Blend ground walnuts, garlic, vinegar, khmeli suneli, chili flakes, water and salt into a smooth, thick paste.
Spread a spoonful of walnut paste onto each fried eggplant slice and roll up into a tight cylinder.
Refrigerate the rolls for at least 30 minutes to firm up and let the flavors meld.
Arrange the rolls on a platter, garnish generously with pomegranate seeds, and serve cold.
Salt and drain the eggplant thoroughly before frying, both to reduce bitterness and to prevent it from absorbing excessive oil.
Grind the walnuts finely for the smoothest paste that spreads and rolls easily.
Chill the assembled rolls before serving, since this dish is traditionally enjoyed cold.
Add a bit of ground coriander to the walnut paste for extra warmth.
Some households use a food processor to make quick work of grinding the walnut paste smooth.
Serve as part of a larger Georgian supra (feast) spread alongside pkhali and khachapuri.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Badrijani Nigvzit showcases Georgia's characteristic use of ground walnuts as a base for savory pastes, a technique found throughout the country's cuisine, here paired with fried eggplant for one of its most iconic cold appetizers.
It likely wasn't salted and drained properly beforehand — this step significantly reduces oil absorption during frying.
Yes, it's traditionally made a few hours or even a day ahead, since the chilled resting time helps the flavors develop.
Yes, brushing the slices with oil and baking at 200°C (400°F) for about 15 minutes per side is a lighter alternative, though the texture will be slightly different from fried.
Per serving (100g / 3.5 oz) · 6 servings total
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