Badrijani Nigvzit — Georgian Eggplant Rolls with Walnut-Garlic Paste

Ingredients

Contains tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Toast the walnuts in a dry skillet over medium heat, shaking the pan or stirring frequently until fragrant and lightly colored.

   Watch carefully—walnuts burn quickly once they begin to color.

   4 min
2. 2

   Transfer toasted walnuts to a bowl and let cool briefly.

   2 min
3. 3

   Slice each eggplant lengthwise into 1/8–1/4-inch (3–6 mm) slices, arrange in a single layer on a tray, sprinkle evenly with 1 tsp salt and let sit to draw out moisture.

   Stacking slices is fine but separate with a paper towel layer if stacking more than two slices.

   20 min
4. 4

   Rinse the salt from the eggplant slices under cold running water and pat each slice very dry with paper towels.

   2 min
5. 5

   Make the walnut paste: in a food processor combine the toasted walnuts, garlic, cilantro, 1 tbsp vinegar, 1 tsp salt, 1/2 tsp sugar, 1 tsp ground fenugreek, 1/2 tsp ground coriander, 1/4 tsp black pepper and 3 tbsp water; pulse until you have a thick, slightly coarse but spreadable paste, scraping down the bowl as needed.

   Add a little extra water, 1 tsp at a time, if the mixture is too stiff to spread.

6. 6

   Taste the paste and adjust seasoning—add a touch more vinegar, salt, or sugar to balance to your preference.

   1 min
7. 7

   Heat 3 tbsp oil in a large skillet over medium-high heat until shimmering, then fry eggplant slices in batches without overcrowding until golden and flexible, about 2–3 minutes per side.

   Keep oil hot but not smoking; use tongs to flip and transfer slices to a paper towel–lined tray to drain.

   12 min
8. 8

   Let the fried eggplant slices cool just enough to handle, then spread about 1 tablespoon of walnut paste across one end of each slice and roll up tightly, seam side down.

   3 min
9. 9

   Arrange the rolls on a serving platter, sprinkle with pomegranate seeds and sliced green onion, and drizzle a little pomegranate molasses if using.

   2 min
10. 10

    Serve the rolls at room temperature as a snack or small plate.