Badrijani Nigvzit (Georgian Eggplant Rolls with Walnuts)

Badrijani Nigvzit is a classic Georgian appetizer featuring tender eggplant wrapped around a rich filling of walnuts, garlic, and traditional Georgian spices. Finished with bright pomegranate seeds, these beautiful little rolls are a familiar sight on Georgian celebration tables. Their combination of savory, nutty, and slightly tangy flavors makes them an unforgettable introduction to Georgian cuisine.

Serves 4 · 45 minutes

Ingredients

• 2 medium eggplants
• 1 cup walnuts
• 2 cloves garlic
• 1 tsp khmeli-suneli (Georgian spice blend)
• ½ tsp utskho-suneli (Georgian blue fenugreek)
• ½ tsp ground coriander
• 1 tbsp white wine vinegar
• 3–5 tbsp water, as needed
• Sunflower oil, for frying
• Salt and black pepper, to taste

Instructions

• Slice the eggplants lengthwise into thin strips, approximately ¼ inch thick.
• Sprinkle lightly with salt and let rest for 10 minutes. Pat dry with paper towels.
• Heat a thin layer of sunflower oil in a large skillet over medium heat. Fry the eggplant slices for 2–3 minutes per side until golden and tender. Transfer to paper towels to remove excess oil and let cool.
• Add the walnuts and garlic to a food processor. Pulse until finely ground.
• Add the khmeli-suneli, utskho-suneli, ground coriander, vinegar, salt, and black pepper.
• Add water one tablespoon at a time and blend until a thick, spreadable walnut paste forms.
• Place a spoonful of walnut filling onto each cooled eggplant slice. Spread gently and roll into a small cylinder.
• Arrange the rolls on a serving plate, seam-side down.
• Garnish with fresh pomegranate seeds, cilantro, or finely chopped walnuts. Serve at room temperature or slightly chilled.

Serving tip

• Fresh pomegranate seeds
• Fresh cilantro, finely chopped
• Extra walnuts, finely chopped

Serve slightly chilled or at room temperature, garnished with fresh pomegranate seeds and cilantro. Perfect as a traditional Georgian appetizer or part of a festive spread.