Badrijani NigvzitEggplant Rolls with Walnut Filling

Name: Badrijani Nigvzit (Eggplant Rolls with Walnut Filling)
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6
Cuisine: Georgia
Ingredients: 600 g Eggplant (thinly sliced lengthwise); 8 g Salt; 60 ml Sunflower Oil; 200 g Walnuts (finely ground); 10 g Garlic (minced); 15 g Fresh Coriander (finely chopped); 15 ml Distilled White Vinegar; 60 ml Water; 2 g Blue Fenugreek; 2 g Dried Marigold Petals (crumbled); 1 g Black Pepper; 60 g Pomegranate Seeds

Thin slices of eggplant are fried until silky, then rolled around a fragrant walnut filling seasoned with garlic, herbs, and Georgian spices. They are served at room temperature with pomegranate seeds on top.

Prep

35m

Cook

20m

Serves

Estimated

Nutrition

Per serving

338kcal

Calories

Protein

31g

Fat

13g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Eggplant

600g
Eggplant (thinly sliced lengthwise)
8g
Salt
60ml
Sunflower Oil

Filling

200g
Walnuts (finely ground)
10g
Garlic (minced)
15g
Fresh Coriander (finely chopped)
15ml
Distilled White Vinegar
60ml
Water
2g
Blue Fenugreek
2g
Dried Marigold Petals (crumbled)
1g
Black Pepper
60g
Pomegranate Seeds

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Sprinkle the sliced eggplant with salt and let it stand briefly, then pat it dry.
02
Heat the sunflower oil in a skillet and fry the eggplant slices until soft and lightly golden. Drain on paper and let them cool.
03
Mix the ground walnuts with garlic, fresh coriander, distilled white vinegar, water, blue fenugreek, dried marigold petals, and black pepper until it forms a thick, spreadable paste.
04
Spread a little filling over each eggplant slice and roll it up neatly.
05
Arrange the rolls on a plate and finish with pomegranate seeds before serving.

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