Eggplant Rolls (Nigvziani Badrijani)

Eggplant Rolls (Nigvziani Badrijani)

Smoky fried eggplant slices wrapped around a tangy walnut paste, a Georgian classic.

Total 2 hr 15 min Makes 6 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover

Allergens

Tree nuts

Thin slices of fried eggplant are rolled around a garlicky walnut filling seasoned with vinegar and warm spices, then chilled so the flavors meld. This Georgian appetizer balances rich, nutty paste with the eggplant's smoky sweetness, and it's traditionally served cold as a starter or part of a larger spread. Fresh pomegranate seeds and cilantro add color and a bright, tart finish.

Ingredients

  • 2 large eggplants, sliced lengthwise into 1/4-inch strips
  • 1 teaspoon salt, for drawing out moisture
  • 1/2 cup vegetable oil, for frying
  • 1 1/2 cups walnuts
  • 3 cloves garlic
  • 1 small onion, roughly chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried fenugreek leaves (utskho suneli)
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons red wine vinegar
  • 1/3 cup water, plus more as needed
  • 1/2 teaspoon salt
  • 1/4 cup fresh cilantro leaves, chopped, plus more for garnish
  • 1/4 cup pomegranate seeds, for garnish

Method

  1. Lay the eggplant slices on a baking sheet, sprinkle both sides with 1 teaspoon salt, and let sit 20 minutes to draw out excess moisture and bitterness.

  2. Pat the eggplant slices dry thoroughly with paper towels.

  3. Heat the vegetable oil in a 9-inch skillet over medium heat. Fry the eggplant slices in batches for 2 to 3 minutes per side until golden and tender, adding more oil as needed.

  4. Transfer fried eggplant slices to a paper towel-lined plate to drain and cool to room temperature.

  5. In a food processor, combine the walnuts, garlic, onion, coriander, fenugreek, and cayenne. Pulse until finely ground into a coarse paste.

  6. Add the red wine vinegar, water, and 1/2 teaspoon salt to the walnut mixture. Process until smooth and spreadable, adding more water a tablespoon at a time if too thick.

  7. Stir the chopped cilantro into the walnut paste.

  8. Lay each cooled eggplant slice flat and spread about 1 tablespoon of walnut paste over one end. Roll tightly into a log and place seam-side down on a serving platter.

  9. Cover and refrigerate the rolls at least 1 hour to firm up and let the flavors meld.

  10. Garnish with pomegranate seeds and extra cilantro leaves just before serving.

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Eggplant Rolls (Nigvziani Badrijani)

Thin slices of fried eggplant are rolled around a garlicky walnut filling seasoned with vinegar and warm spices, then chilled so the flavors meld. This Georgian appetizer balances rich, nutty paste with the eggplant's smoky sweetness, and it's traditionally served cold as a starter or part of a larger spread. Fresh pomegranate seeds and cilantro add color and a bright, tart finish.

2 hr 15 min 6 servings 310 cal

Ingredients

  • 2 large eggplants, sliced lengthwise into 1/4-inch strips
  • 1 teaspoon salt, for drawing out moisture
  • 1/2 cup vegetable oil, for frying
  • 1 1/2 cups walnuts
  • 3 cloves garlic
  • 1 small onion, roughly chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried fenugreek leaves (utskho suneli)
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons red wine vinegar
  • 1/3 cup water, plus more as needed
  • 1/2 teaspoon salt
  • 1/4 cup fresh cilantro leaves, chopped, plus more for garnish
  • 1/4 cup pomegranate seeds, for garnish

Method

  1. 1

    Lay the eggplant slices on a baking sheet, sprinkle both sides with 1 teaspoon salt, and let sit 20 minutes to draw out excess moisture and bitterness.

  2. 2

    Pat the eggplant slices dry thoroughly with paper towels.

  3. 3

    Heat the vegetable oil in a 9-inch skillet over medium heat. Fry the eggplant slices in batches for 2 to 3 minutes per side until golden and tender, adding more oil as needed.

  4. 4

    Transfer fried eggplant slices to a paper towel-lined plate to drain and cool to room temperature.

  5. 5

    In a food processor, combine the walnuts, garlic, onion, coriander, fenugreek, and cayenne. Pulse until finely ground into a coarse paste.

  6. 6

    Add the red wine vinegar, water, and 1/2 teaspoon salt to the walnut mixture. Process until smooth and spreadable, adding more water a tablespoon at a time if too thick.

  7. 7

    Stir the chopped cilantro into the walnut paste.

  8. 8

    Lay each cooled eggplant slice flat and spread about 1 tablespoon of walnut paste over one end. Roll tightly into a log and place seam-side down on a serving platter.

  9. 9

    Cover and refrigerate the rolls at least 1 hour to firm up and let the flavors meld.

  10. 10

    Garnish with pomegranate seeds and extra cilantro leaves just before serving.