Georgian Eggplant Rolls with Walnuts

Nigvziani Badrijani (Georgian Eggplant Rolls with Walnut-Garlic Paste)

A traditional Georgian dish, Nigvziani Badrijani (or Badrijani Nigvzit) marries the earthy taste of eggplant with the nutty sweetness of walnuts, enhanced by fenugreek and natural walnut oil. Seasoned with garlic, coriander, paprika, and vinegar, this spread delivers a rich, aromatic flavor profile that is both complex and deeply satisfying.

Ingredients:

• 500 g eggplants (about 2–3 medium)

• 3 cloves garlic

• 250 g walnuts

• 1 tsp dried fenugreek (utskho suneli)

• 1 tsp dried ground coriander

• 1 tsp paprika

• 3 tbsp white wine vinegar

• 2 tbsp walnut oil

• 3–4 tbsp hot water

• Salt, to taste

• 100 ml avocado oil, for frying

• Fresh parsley and lemon slices or pomegranate seeds, for garnish
  

Instructions:

Eggplant Preparation:

1. Slice the eggplants lengthwise into thin strips (about 4–5 mm thick).

2. Heat a cast iron skillet over medium-high heat and add the avocado oil.

3. Fry the eggplant slices on both sides until cooked through and crisp-tender.

4. Remove and drain on paper towels to remove excess oil.
   

Filling Preparation:

1. Crush the walnuts to a paste-like consistency using a mortar and pestle or food processor.

2. Mix in the minced garlic, fenugreek, ground coriander, paprika, vinegar, walnut oil, and salt.

3. Slowly incorporate 3–4 tablespoons of hot water until the mixture becomes spreadable and smooth.
   

Assembly:

1. Spread a layer of the walnut mixture over each eggplant slice.

2. Roll the slices tightly from one end to the other.

3. Chill the rolls in the refrigerator for at least 30 minutes before serving.

To Serve:

Serve cold, garnished with chopped parsley and lemon slices or traditional pomegranate seeds.