Eggplant with Walnuts (Badrijani Nigvzit)

Eggplant with Walnuts (Badrijani Nigvzit)

Fried eggplant rolls filled with a tangy, garlicky walnut paste from Georgian cuisine.

Total 2 hr Makes 6 servings Calories 290/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 spiced walnut and garlic paste seasoned with vinegar and warm spices. Served at room temperature and garnished with pomegranate seeds, this classic Georgian dish works well as an appetizer or part of a larger spread.

Ingredients

  • 2 medium eggplants, sliced lengthwise into 1/4-inch strips
  • 1 teaspoons salt, for sweating eggplant
  • 1/2 cups vegetable oil, for frying
  • 1 1/2 cups walnuts
  • 3 cloves garlic, peeled
  • 1/2 cups cilantro leaves
  • 1 teaspoons ground coriander
  • 1/2 teaspoons ground fenugreek
  • 1/4 teaspoons cayenne pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cups water
  • 1 teaspoons salt
  • 1/4 cups pomegranate seeds, for garnish

Method

  1. Lay the eggplant slices on a baking sheet and sprinkle both sides with 1 teaspoon salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.

  2. In a food processor, combine walnuts, garlic, cilantro, ground coriander, fenugreek, and cayenne. Pulse until finely ground.

  3. Add the vinegar and water to the walnut mixture and process until a smooth, thick paste forms. Season with 1 teaspoon salt and adjust vinegar to taste.

  4. Heat vegetable oil in a 9-inch skillet over medium heat until shimmering.

  5. Fry the eggplant slices in batches, 2 to 3 minutes per side, until golden brown and tender. Transfer to paper towels to drain.

  6. Let the fried eggplant slices cool slightly until easy to handle, about 10 minutes.

  7. Spread about 1 tablespoon of the walnut paste evenly over one end of each eggplant slice and roll tightly into a log.

  8. Arrange the rolls on a serving platter and refrigerate for at least 1 hour to let the flavors meld.

  9. Garnish with pomegranate seeds just before serving.

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Eggplant with Walnuts (Badrijani Nigvzit)

Thin slices of fried eggplant are rolled around a spiced walnut and garlic paste seasoned with vinegar and warm spices. Served at room temperature and garnished with pomegranate seeds, this classic Georgian dish works well as an appetizer or part of a larger spread.

2 hr 6 servings 290 cal

Ingredients

  • 2 medium eggplants, sliced lengthwise into 1/4-inch strips
  • 1 teaspoons salt, for sweating eggplant
  • 1/2 cups vegetable oil, for frying
  • 1 1/2 cups walnuts
  • 3 cloves garlic, peeled
  • 1/2 cups cilantro leaves
  • 1 teaspoons ground coriander
  • 1/2 teaspoons ground fenugreek
  • 1/4 teaspoons cayenne pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cups water
  • 1 teaspoons salt
  • 1/4 cups pomegranate seeds, for garnish

Method

  1. 1

    Lay the eggplant slices on a baking sheet and sprinkle both sides with 1 teaspoon salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.

  2. 2

    In a food processor, combine walnuts, garlic, cilantro, ground coriander, fenugreek, and cayenne. Pulse until finely ground.

  3. 3

    Add the vinegar and water to the walnut mixture and process until a smooth, thick paste forms. Season with 1 teaspoon salt and adjust vinegar to taste.

  4. 4

    Heat vegetable oil in a 9-inch skillet over medium heat until shimmering.

  5. 5

    Fry the eggplant slices in batches, 2 to 3 minutes per side, until golden brown and tender. Transfer to paper towels to drain.

  6. 6

    Let the fried eggplant slices cool slightly until easy to handle, about 10 minutes.

  7. 7

    Spread about 1 tablespoon of the walnut paste evenly over one end of each eggplant slice and roll tightly into a log.

  8. 8

    Arrange the rolls on a serving platter and refrigerate for at least 1 hour to let the flavors meld.

  9. 9

    Garnish with pomegranate seeds just before serving.