Georgian
Badrijani Nigvzit
Tender fried eggplant strips are wrapped around a spiced walnut-garlic paste, then finished with pomegranate seeds and fresh coriander. This is the classic Georgian cold appetizer, rich, tangy, and fragrant with khmeli suneli.
Watch it madeGeorgian Cuisine at Tamada's Table · 9:50
Ingredients
- Medium eggplants2, about 500g total
- Walnuts120g
- Garlic cloves2
- White wine vinegar1 tbsp
- Ground coriander seed1 tsp
- Khmeli suneli1/2 tsp
- Ground blue fenugreek1/4 tsp
- Ground dried marigold1/4 tsp
- Cayenne pepper1 pinch
- Fine salt1 tsp, plus more to taste
- Warm water3 to 5 tbsp
- Sunflower oil1/3 cup, for frying
- Fresh coriander leaves2 tbsp, chopped
- Pomegranate seeds2 tbsp
Method
- Trim the eggplants and slice them lengthwise into strips about 5 mm thick.
- Sprinkle the eggplant strips lightly with salt and let them stand for 20 minutes to draw out bitterness and moisture.
- Pat the eggplant very dry with a clean towel.
- Heat the sunflower oil in a wide pan over medium heat and fry the eggplant strips in batches until soft and golden on both sides, about 2 to 3 minutes per side.
- Transfer the fried eggplant to paper towels and let it cool completely.
- Grind the walnuts, garlic, coriander seed, khmeli suneli, blue fenugreek, marigold, cayenne, and 1/2 tsp salt in a mortar or food processor until the walnuts release their oils and form a thick paste.
- Mix in the vinegar, then add warm water a spoonful at a time until the filling is spreadable but still thick.
- Taste the walnut paste and adjust with salt or a little more vinegar if needed; it should be savory, nutty, and gently tangy.
- Spread a spoonful of walnut paste over each cooled eggplant strip, then roll it up from the narrow end.
- Arrange the rolls seam-side down on a plate and rest them for at least 20 minutes so the flavors settle.
- Serve at room temperature, garnished with fresh coriander and pomegranate seeds.
Common questions
Can I substitute eggplant or the walnut filling ingredients in badrijani nigvzit?
Use small Italian or globe eggplants if needed; they’re easiest to slice and fry. Walnuts are essential for the filling, but you can swap white wine vinegar with red wine or apple cider vinegar. Fresh coriander leaves can be replaced with parsley.
How far ahead can I make badrijani nigvzit?
You can fry the eggplant and make the walnut paste a day ahead. Assemble the rolls a few hours before serving, or just before if possible, so the eggplant stays neat and the filling doesn’t dry out.
What are the most common mistakes when making badrijani nigvzit?
Skipping the salting step can leave the eggplant bitter and greasy. Overfrying makes it tough, while under-processing the walnuts leaves the filling crumbly. Also, add water slowly; the paste should be thick, not runny.
How should I store leftovers of badrijani nigvzit?
Store assembled rolls in an airtight container in the refrigerator for up to 2 days. Separate layers with parchment if possible. They’re best served cold or at room temperature; the texture softens after a day.
What is the best way to serve badrijani nigvzit?
Arrange the rolls on a platter, garnish with pomegranate seeds and fresh coriander leaves, and serve as a starter or meze. Let them sit 15–20 minutes after refrigerating so the walnut filling tastes fuller and the eggplant isn’t too cold.