Eggplant Rolls (Nigvziani Badrijani)

Eggplant Rolls, or Nigvziani Badrijani, are a cherished Georgian dish that showcases a harmonious blend of flavors and textures. Thin slices of eggplant serve as the vessel for a walnut paste, creating a luscious appetizer or side dish. The creamy filling pairs perfectly with the tender eggplant, offering a delightful culinary experience. For those curious about Georgian cuisine or seeking a unique dish, these Eggplant Rolls promise a memorable taste adventure.

Ingredients

• 2 medium eggplants, thinly sliced lengthwise
• 1/2 cup walnuts, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tsp ground coriander
• 1/2 tsp ground fenugreek
• salt and pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Brush eggplant slices with olive oil and lightly season with salt.
3. Place the eggplant slices on a baking sheet and bake for 15-20 minutes until softened.
4. In a food processor, blend walnuts, garlic, parsley, coriander, and fenugreek, adding salt and pepper to taste, until a smooth paste is formed.
5. Spread the walnut paste evenly onto each eggplant slice and carefully roll them up.
6. Arrange on a serving platter and serve chilled.

Keywords: Walnut, Vegetarian, Appetizer, Nigvziani Badrijani

Spice Rack: Coriander, Fenugreek

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