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Badrijani Nigvzit
Georgia
Presented at every Georgian feast table as a cold starter. The walnut filling is the backbone of Georgian cuisine.
Georgian walnut-stuffed aubergine — fried aubergine slices rolled around a fragrant walnut and garlic paste with blue fenugreek and coriander.
Prep
20 mins
Cook
15 mins
Difficulty
Easy
Calories
445 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
3large aubergines, sliced lengthways
200gwalnuts, finely ground
4 clovesgarlic, crushed
1 tspblue fenugreek utskho suneli
0.5 tspcoriander
0.5 tspturmeric
red wine vinegarto taste
pomegranate seeds and corianderto garnish
oilfor frying
Method
1
Salt aubergine slices. Pat dry. Fry in oil until golden. Drain.
2
Mix walnuts with garlic, spices and vinegar to a paste.
3
Spread walnut paste on each slice. Roll up.
4
Arrange on a plate. Scatter pomegranate seeds and coriander.
Chef's Tip
Squeeze excess oil from the fried aubergine — the walnut filling needs a dry surface to adhere.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.