Badrijani Nigvzit

Badrijani Nigvzit

The name means eggplant with walnuts: soft strips of eggplant wrap a tangy paste of walnuts, garlic, cilantro and spices. It is a classic dish of the Georgian table, vegan and pareve, served at room temperature.

Prep time: 35 minutes · Cooking: 30 minutes · Rest: 15 minutes · Yield: 8 starter servings · Difficulty: medium

Thin eggplant absorbs less and rolls better

Slice lengthwise 5–6 mm thick. A thick slice cracks when rolled and a very thin one dries out. Salting ahead doesn’t necessarily remove “bitterness” from modern eggplant, but it reduces water and helps control the oil.

Ingredients (for about 24 rolls)

• 1.5 kg long, firm eggplants
• Salt
• Neutral oil for frying or brushing; the calculation counts 120 grams absorbed
• 300 grams walnuts
• 4 garlic cloves
• 1 small onion, finely chopped
• 1 teaspoon ground coriander and 1/2 teaspoon ground fenugreek
• A handful of fresh cilantro
• 3 tablespoons white or red wine vinegar
• 120–180 ml water
• 100 grams pomegranate seeds, for serving

Choosing ingredients and substitutes

Walnuts should smell sweet and nutty, not like old paint. You can bake instead of frying: brush with 80 ml oil and bake at 220°C (430°F) for 18–22 minutes, turning once. Pomegranate out of season is optional; a few herbs add color.

Method

1. Slice and salt. Cut lengthwise, salt lightly and leave for 20 minutes. Blot well with paper.
2. Fry or bake. Shallow-fry until soft and golden and transfer to a rack, or bake as directed above. The eggplant must bend without tearing.
3. Grind the filling. Pulse the walnuts, garlic, onion, spices and cilantro. Add the vinegar and water gradually until you get a thick, spreadable paste. Salt.
4. Fill. Place a flat spoonful at the wide end of each slice and roll up without pressing the filling out.
5. Let the flavors develop. Arrange, cover and leave for at least 15 minutes. Scatter the pomegranate before serving.

Nutrition facts and calorie estimate

The absorbed oil is the main variable. Baked with 80 ml oil, each serving drops to about 395 calories. Walnuts are energy-dense, but they are not an optional extra here.

Variations and tips

• A filling that crumbles needs another spoonful of water; one that is too runny needs more ground walnut.
• The dish tastes better after an hour and can be made a day ahead.
• Keeps for up to 3 days in the fridge; bring back to room temperature before serving.

Summary

Badrijani nigvzit succeeds when the eggplant is pliable and not greasy and the filling is tangy enough to balance the walnut. Three rolls are about 445 calories. See also pkhali and Georgian cuisine.