Eggplant with Walnuts (Badrijani Nigvzit)

Eggplant with Walnuts, known as Badrijani Nigvzit, is a traditional Georgian dish featuring a delightful blend of flavors and textures. This dish showcases tender eggplant slices filled with a creamy walnut paste, offering a harmonious mix of savory and nutty notes. The earthy richness of the walnuts complements the mild bitterness of the eggplant, creating an enjoyable appetizer or side dish suitable for various occasions. For those who appreciate eggplant or wish to delve into Georgian cuisine, this recipe provides a rewarding culinary experience.

Ingredients

• 2 medium eggplants, sliced lengthwise
• 1/2 cup walnuts, finely chopped
• 2 cloves garlic, minced
• 1/4 cup cilantro, chopped
• 1/4 cup red wine vinegar
• 2 Tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Score the eggplant slices and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture.
3. Rinse the eggplant slices and pat dry with a paper towel.
4. In a bowl, combine the walnuts, garlic, cilantro, and red wine vinegar. Mix well.
5. Spread the walnut mixture onto each eggplant slice and roll up tightly.
6. Place the rolled eggplant slices on a baking sheet lined with parchment paper.
7. Drizzle olive oil evenly over the rolled eggplants.
8. Bake for 20 minutes or until the eggplants are tender.
9. Serve warm or at room temperature.

Keywords: Eggplant, Walnuts, Vegetarian, Healthy, Appetizer, Georgian

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