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Badrijani Nigvzit (Georgian Eggplant Rolls)

Georgian · Snack · Medium

Badrijani Nigvzit (Georgian Eggplant Rolls)

Total
59 min
Prep
35 min
Serves
6
Calories
240
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Soft fried eggplant wraps a sharp walnut-garlic filling, with cilantro and pomegranate giving these Georgian rolls a fresh finish.

Thin slices bend around the filling in Badrijani Nigvzit (Georgian Eggplant Rolls), making each bite tender rather than bulky. The walnut paste needs enough water to spread easily but should stay inside the rolls when they are lifted.

Choose long, straight eggplants and slice them evenly. Cook until the flesh is supple all the way through; a browned surface with a stiff center will crack when you try to roll it.

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Method

  1. Cut eggplant lengthwise into twelve 1/4-inch slices, reserving rounded end pieces for another meal. Sprinkle with 1/2 tsp salt, rest for and pat dry.

  2. Heat a portion of the vegetable oil in a wide skillet over medium heat. Fry eggplant in three batches for per side, adding the remaining oil between batches, until golden and flexible. Cool on a rack.

  3. Blend walnut, garlic, cilantro, red wine vinegar, ground coriander, fenugreek, water and remaining salt into a thick, spreadable paste.

  4. Spread a spoonful of walnut filling along each cooled slice. Roll loosely from the narrow end and arrange seam-side down.

  5. Scatter pomegranate seeds over the rolls and serve at room temperature, with any extra walnut paste alongside.

Forkue tips

  • Brush the measured oil onto both sides of each slice if your pan makes it hard to distribute the oil evenly.

Storing and reheating

Keep the eggplant rolls covered in the fridge for 3 days. Serve cool or let stand briefly at room temperature; reheating can make the walnut filling oily.

Kitchen gear

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Nutrition per serving, estimated

240Calories
5gProtein
12gCarbs
21gFat

Photo: salvagekat, CC BY-SA 2.0, via Wikimedia Commons (cropped and enhanced)

Badrijani Nigvzit (Georgian Eggplant Rolls): FAQ

Can I roast the eggplant slices?

Yes. Brush with oil and roast at 425°F (220°C) for about 20-25 minutes, turning once, until supple and golden. Let them cool before spreading the filling.

Why is my walnut filling bitter?

Stale walnuts or too much ordinary fenugreek can cause bitterness. Taste the nuts before using and keep the stronger supermarket fenugreek to the small measured amount.

How do I store and reheat Badrijani Nigvzit (Georgian Eggplant Rolls)?

Keep the eggplant rolls covered in the fridge for 3 days. Serve cool or let stand briefly at room temperature; reheating can make the walnut filling oily.

How long does Badrijani Nigvzit (Georgian Eggplant Rolls) take?

About 59 min in total: 35 min prep and 24 min cooking.

What do I need to make Badrijani Nigvzit (Georgian Eggplant Rolls)?

The key ingredients are eggplant, walnut, garlic, cilantro, red wine vinegar and ground coriander, plus pantry basics.

Any tips for Badrijani Nigvzit (Georgian Eggplant Rolls)?

Brush the measured oil onto both sides of each slice if your pan makes it hard to distribute the oil evenly.

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