Badrijani nigvzit is a Georgian appetizer of thin fried or roasted eggplant slices rolled around a spiced, garlicky walnut paste. You make it by salting and cooking eggplant until silky, spreading each slice with a ground walnut and garlic paste, and rolling it into a bite-sized piece, often topped with a pomegranate seed.
It's one of the most common cold appetizers on a Georgian supra table, sitting alongside pkhali and other walnut-based spreads. The combination of soft eggplant and a dense, savory paste is a Georgian signature that shows up across several dishes in different forms.
The dish is simple in concept but easy to get wrong, mostly because of how home cooks treat the eggplant itself.
What Actually Matters
Salt the eggplant slices and let them sit for 20 minutes before cooking, then pat them dry. This pulls out the bitter compounds and excess moisture that would otherwise make the slices taste bitter and turn greasy when fried or roasted.
Georgian Badrijani Nigvzit
Serves 4. Prep time: 30 minutes (includes salting). Cook time: 15 minutes. Total time: 45 minutes.
Ingredients
- 1 large eggplant, sliced lengthwise into 1/4-inch strips
- 1 teaspoon salt, for salting the eggplant
- 3 tablespoons olive oil
- 1 cup walnuts, finely ground
- 3 cloves garlic, minced
- 1/4 cup water
- 1 tablespoon red wine vinegar
- 1/4 teaspoon ground coriander
- 1/4 teaspoon dried marigold or a pinch of turmeric
- Salt and black pepper, to taste
- Pomegranate seeds and chopped cilantro, for garnish
Method
- Lay the eggplant strips on a rack, sprinkle with salt, and let sit for 20 minutes. Pat completely dry.
- Brush both sides with olive oil and cook in a hot skillet or under the broiler, 3 to 4 minutes per side, until soft and lightly browned. Cool to room temperature.
- Blend the walnuts, garlic, water, vinegar, coriander, and marigold into a thick, spreadable paste. Season with salt and pepper.
- Spread about 1 tablespoon of the walnut paste along one end of each eggplant strip.
- Roll each strip up around the filling and set seam-side down on a plate.
- Garnish with pomegranate seeds and cilantro. Serve at room temperature or chilled.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 290 |
| Protein | 7g |
| Fat | 26g |
| Carbohydrates | 11g |
These figures are calculated estimates based on standard ingredient data, not lab-verified values.
Tips, Variations, and Storage
The rolls hold in the fridge for 2 days, covered; the paste actually improves as it sits and the flavors meld. If you don't have pomegranate seeds, a few dried cranberries or a drizzle of pomegranate molasses gives a similar tart-sweet contrast. Grilling the eggplant instead of pan-frying adds a smokiness that pairs well with the walnut paste.
FAQ
Do I have to salt the eggplant first?
Yes. Skipping this step is the most common reason home versions of this dish taste bitter or turn out greasy.
Can I bake the eggplant instead of frying it?
Yes, roast the salted, oiled strips at 425 degrees F for about 10 minutes, flipping once, until soft and lightly browned.
Is this the same as walnut-stuffed eggplant elsewhere in the Caucasus?
It's closely related to similar dishes in Armenia and Azerbaijan; the Georgian version leans on marigold and coriander for its specific spice profile.
Can I make the walnut paste ahead?
Yes, it keeps 3 days refrigerated in a sealed container and actually tastes better after a day.
More From Wine Drop Cookery
This recipe is part of the Georgian Recipes hub. A good food processor makes the walnut paste fast, browse Kitchen Essentials and Pots, Pans, and Cookware, or see All Products From The Collections.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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