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Plate of Georgian eggplant roll or badrijani nigvzit

Georgian Style Eggplant Rolls with Walnuts: Badrijani Nigvzit Recipe

These eggplant rolls are stuffed with a savory and garlicky walnut paste to make a combination that will impress your dinner guests!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine European, Georgian
Servings 12 Rolls
Calories 133 kcal
Disclosure

The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

Ingredients
 
 

Walnut Paste

  • 200 grams whole walnuts
  • 1 teaspoon blue fenugreek powder or fenugreek powder
  • 1 teaspoon marigold powder or saffron powder
  • 1 teaspoon coriander powder or caraway powder
  • 3 garlic cloves
  • 3 tablespoon white wine vinegar
  • 3-4 pieces parsley or cilantro or mint
  • 4 tablespoon water or more
  • ½ teaspoon salt to taste
  • 1 chili pepper, small and diced optional

Eggplant Wrapper

  • 2 eggplants american or long & purple
  • ½ teaspoon salt
  • neutral oil for frying vegetable or sunflower
  • 1 garlic clove optional

Dressing

  • 1 tablespoon chopped parsley optional
  • 1-2 tablespoon promegranate seeds optional

Instructions
 

  • Slice eggplants into long flat strips about ⅔ cm thick or ¼ inch thick. You should get 6 six slices per eggplant.
    Sliced strips of eggplant on a cutting board
  • Place the slices in a bowl and add the salt. Gently toss the eggplants with the salt to spread the salt. Let it sit for 20 to 30 mins to draw out water.
    Sliced strips of eggplants with salt in a bowl
  • Meanwhile make the walnut paste: Add the coriander powder, blue fenugreek powder, marigold powder, parsley, walnuts, and garlic cloves to a food processor. Pulse for a few seconds or until roughly chopped. Add a tablespoon of water and vinegar then pulse again. Repeat the previous step until you get a somewhat smooth yet nutty texture. Finally, add the salt to taste. Set the paste aside.
    walnut paste inside a food processor
  • Remove the excess water from the bowl of eggplants. Wipe down each slice on both sides with a paper towel.
    Wipe the eggplant slice with a paper towel
  • Brush some oil onto a flat frying pan and let it heat up. Place some slices on the heated pan. Fry both sides until they have some browning, then remove and set them aside to cool.
    Slices of eggplants in a frying pan
  • While the eggplants cool, slice a garlic clove in half and rub it along one side of each slice. This should be the side where you will spread the walnut paste.
    Rubbing a garlic clove along a slice of eggplant
  • Take about 1-2 tablespoon of the walnut paste and spread it along one strip of an eggplant. Begin making the roll by folding the curved end first then rolling it all the way to the straight edge.
    Making an eggplant roll with walnut paste
  • Place the rolled eggplant seam side down on a plate.
    A finished eggplant roll or badrijani nigvzit
  • Finish the dish by dressing it with some greens like parsley or more traditionally, pomegranate seeds.
    Plate of Georgian eggplant roll or badrijani nigvzit

Nutrition

Calories: 133kcalCarbohydrates: 8gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 8gMonounsaturated Fat: 2gSodium: 197mgPotassium: 272mgFiber: 4gSugar: 3gVitamin A: 78IUVitamin C: 8mgCalcium: 28mgIron: 1mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
Keyword aubergine, fried eggplant, georgian food, georgian spread, georgian walnuts, pkhali, starters, vegan, vegetables, walnut, walnut paste