Authentic Georgian Badrijani Nigvzit Recipe

Ingredients

2 large eggplants
1 teaspoon of salt
1 cup of sunflower oil for frying
2 cloves of garlic
1 teaspoon of vinegar
1 cup of walnuts
1/2 teaspoon of ground coriander
1/4 teaspoon of ground fenugreek
1/4 teaspoon of ground marigold
1/4 teaspoon of cayenne pepper
1 bunch of fresh cilantro
1 bunch of fresh basil
1/2 cup of pomegranate seeds

Steps and instructions

Begin by cutting the eggplants into 1/2 inch slices. Season them with salt and let them rest for about 30 minutes to release moisture.
While the eggplant is resting, make the filling. In a food processor, combine the walnuts, garlic, vinegar, coriander, fenugreek, marigold, and cayenne pepper. Pulse until a paste forms.
After the eggplant has rested, pat the slices dry with a paper towel. Heat the sunflower oil in a frying pan over medium heat, and fry the eggplant slices until they are golden brown on both sides. This should take about 3-5 minutes per side.
Once the eggplant is fried, let it drain on a paper towel to remove any excess oil. Allow it to cool for a few minutes, then spread the walnut paste on one side of each eggplant slice.
Roll up each eggplant slice with the walnut paste inside, and secure with a toothpick if needed.
Chop the fresh cilantro and basil, and sprinkle it over the eggplant rolls. Top with pomegranate seeds for a burst of color and flavor.
Refrigerate the rolls for at least 1 hour before serving to let the flavors meld together.

Tools for making

Cutting board - To slice the eggplants and prepare other ingredients.
Knife - For cutting the eggplants, garlic, and herbs.
Food processor - To blend the walnuts, garlic, and spices into a paste.
Frying pan - For frying the eggplant slices.
Paper towels - To absorb excess oil from the fried eggplant slices.
Toothpicks - To secure the rolled eggplant slices, if needed.
Bowl - For mixing and serving the walnut paste.
Serving platter - To present the Badrijani Nigvzit rolls.

Recipe variations

Use a gluten-free flour or breadcrumbs instead of regular flour for coating the eggplant slices.
Replace the walnuts with almonds or cashews for a different flavor profile.
Add a sprinkle of grated Parmesan cheese on top of the walnut paste before rolling up the eggplant slices.
Include some finely chopped sundried tomatoes in the walnut paste for a tangy twist.
For a meat-free option, substitute the eggplant with zucchini or roasted bell peppers.
Add a layer of sliced roasted red peppers or grilled halloumi cheese inside the eggplant rolls.
Drizzle some balsamic glaze or honey over the assembled rolls for a touch of sweetness.
Garnish with chopped toasted pistachios or pine nuts instead of pomegranate seeds.
Experiment with different herbs such as dill, mint, or thyme to add unique flavors to the filling.
Serve the rolls with a side of tzatziki or yogurt sauce for dipping.

Recipe overview

Badrijani Nigvzit is a traditional Georgian dish that is both beautiful to look at and delicious to eat. This dish consists of tender slices of eggplant, stuffed with a spicy, tangy walnut paste and garnished with fresh herbs and pomegranate seeds. The eggplant is first fried to perfection, then rolled up with the walnut paste inside. A final sprinkle of fresh herbs and pomegranate seeds adds a pop of color and flavor. This dish is typically served chilled, making it a perfect appetizer or side dish for a hot summer day. The combination of flavors and textures in Badrijani Nigvzit is sure to delight your taste buds. Enjoy the process of making it as it is straightforward and the result is worth every effort.

Common questions

Can I use a different type of oil for frying? Yes, you can use any vegetable oil of your choice for frying the eggplant slices.
Can I grill the eggplant slices instead of frying them? Yes, grilling the eggplant slices is a healthier alternative to frying. Simply brush the slices with oil and grill them until they are cooked through and have grill marks.
Can I use a different type of nut instead of walnuts? Absolutely! You can substitute walnuts with other nuts such as almonds or cashews to make the filling.
Can I omit the spices if I don't have them? While the spices add a unique flavor to the dish, you can omit them if you don't have them on hand. The rolls will still be delicious with just the walnut paste.
Can I make this recipe ahead of time? Yes, you can make the Badrijani Nigvzit ahead of time. Prepare the rolls and refrigerate them for up to 24 hours before serving.
Can I freeze the Badrijani Nigvzit? Unfortunately, the texture of the eggplant may change when frozen, so it is not recommended to freeze this dish.

Serving dishes and utensils

Cutting board - A sturdy cutting surface for slicing the eggplants.
Knife - A sharp knife for cutting the eggplants and chopping the herbs.
Food processor - To blend the walnuts, garlic, and spices into a paste for the filling.
Frying pan - A pan for frying the eggplant slices until golden brown.
Paper towels - To drain excess oil from the fried eggplant slices.
Toothpicks - Optional for securing the rolled eggplant slices.
Chopping board - For chopping the fresh cilantro and basil.
Serving platter - A platter or dish for arranging and serving the Badrijani Nigvzit rolls.

Origin stories

Badrijani Nigvzit, a mouthwatering dish of fried eggplant rolls filled with a spiced walnut paste, hails from the vibrant country of Georgia. This little Eurasian nation, nestled between the towering Caucasus Mountains and the Black Sea, carries within its heart an ancient culinary tradition as diverse and colorful as its landscape. This dish is a testament to the country's historical love affair with walnuts, which are a staple in many traditional recipes. The inclusion of pomegranate, another local favorite, provides a pop of sweetness that beautifully complements the rich, nutty flavor of the walnut filling. A serving of Badrijani Nigvzit is not just a meal, but a journey through Georgia's rich history and culture. A bite of these delectable rolls transports you to the bustling streets of Tbilisi, where the aroma of mouthwatering local cuisine wafts through the air, creating an atmosphere that is as warm and inviting as the Georgian people themselves.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.