Georgian Badrijani
Badrijani Nigvzit
Rated 5.0 stars by 3 users
Category
Appetizer
Cuisine
Georgian Cuisine
Author:
Teona M
Servings
4
Prep Time
40 minutes
Cook Time
20 minutes
Calories
490
Badrijani nigvzit is a popular Georgian appetizer made of fried eggplant rolls filled with a walnut paste and garnished with pomegranate seeds. It originated in Georgia and is a staple at Georgian supras to this day. Usually, Badrijani nigvzit is served as an appetizer or side dish but can also be enjoyed as a main course as they are quite filling. Not only is this eggplant dish full of authentic Georgian flavors, but it is also vegetarian making it a great option for almost anyone!
Ingredients
-
2 Medium Eggplants
-
2 cups walnut halves
-
1 teaspoon Georgian red adjika
-
½ teaspoon svanetian salt
-
¼ cup water
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2 Tablespoons olive oil
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¼ cup finely chopped cilantro
-
Pomegranate seeds
Directions
Wash and dry eggplants. Remove the ends from each eggplant and carefully slice lengthwise into 1/4" inch slices. Arrange on a baking sheet and sprinkle generously with salt. Set aside for 30 minutes to allow the salt to withdraw the moisture from the eggplants.
Meanwhile, using a blender, blend the walnuts until they look like moist sand. Once blended, transfer to a medium-sized bowl. Season with adjika and svanetian salt. Add in cilantro and mix as you slowly add in the water until it reaches the consistency of hummus, smooth and creamy. Cover with plastic wrap and refrigerate.
Pat the eggplant slices dry with a paper towel.
In a large skillet, over medium heat, heat 2 tbsps of olive oil. When the oil is ready, add in the eggplant slices. You will need to work in batches as you don't want to overcrowd the skillet. Fry the eggplants until softened and golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined baking sheet and allow to cool.
Once cool, spread a tablespoon of walnut paste evenly onto an eggplant slice. Roll up into a spiral and repeat with the remaining eggplant slices.
Garnish with pomegranate seeds and serve.
Recipe Note
Best Way to Serve:
Serve badridzhani slightly chilled so the walnut filling tastes richer and more aromatic. Arrange the rolls on a platter, top with fresh pomegranate seeds, and finish with a few sprigs of cilantro. They make a beautiful appetizer for any gathering and pair perfectly with crisp white wine or sparkling water.
Ready to create this tasty traditional Georgian appetizer or side dish? Follow the recipe above to prepare and make badrijani. Be sure to make this dish ahead of time when entertaining or hosting social gatherings. Whether you're the host of a party or simply looking for a delicious snack, badrijani will not disappoint. Give this dish a try and enjoy the amazing authentic flavors of Georgia!
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Nutrition
Nutrition
- Serving Size
- 1 portion
- per serving
- Calories
- 490
- Carbs
- 17.5 grams
- 6%
- Sugar
- 6.8 grams
- Fiber
- 8.6 grams
- 31%
- Protein
- 10.6 grams
- 21%
- Fat
- 46 grams
- 59%
- Saturated Fat
- 4.65 grams
- 23%
- Potassium
- 628 milligrams
- 13%
- Iron
- 1.7 milligrams
- 9%