Badrijani Nigvzit
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The Tale of Badrijani Nigvzit
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Badrijani nigvzit, fried eggplant rolled around a walnut-garlic paste, showcases Georgia's centuries-old love of walnuts, which appear throughout Georgian cuisine as a thickener and flavor base reflecting the region's abundant walnut orchards. It's a classic Georgian appetizer without a documented single inventor.
Ingredients
Scale:· 4 servings
- 2 eggplants, sliced lengthwise
- 1.5 cups walnuts
- 3 cloves garlic
- 1/2 tsp ground coriander
- 1/4 tsp dried fenugreek (utskho suneli)
- 2 tbsp red wine vinegar
- 1/4 cup water
- Pomegranate seeds, for garnish
- Oil, for frying
- Salt, to taste
Instructions
- 1Salt the eggplant slices and let sit 20 minutes to draw out bitterness, then pat dry.
- 2Fry or grill the eggplant slices until tender and lightly browned on both sides.
- 3Blend walnuts, garlic, coriander, fenugreek, vinegar, water, and salt into a thick, smooth paste.
- 4Spread a spoonful of the walnut paste onto each eggplant slice.
- 5Roll up each slice tightly.
- 6Garnish with pomegranate seeds and chill briefly before serving.
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