Badrijani nigvzit

Name: Badrijani nigvzit
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Yield: 6 portions
Cuisine: Georgian
Ingredients: 3 large Eggplant, cut lengthways into 7 mm slices; 2 tsp Salt, for salting the aubergine, plus more for the paste; 120 ml Neutral oil, for frying; 150 g Walnuts; 3 clove Garlic; 20 g Coriander, fresh, chopped; 1 tsp Ground coriander; 0.5 tsp Fenugreek, ground; 0.5 tsp Chilli flakes; 1 tbsp White wine vinegar; 60 ml Water, cold, to loosen; 0.5 piece Pomegranate, seeds only; 5 g Coriander, leaves to finish

ბადრიჯანი ნიგვზით

Georgian fried aubergine slices rolled around a garlicky walnut paste and finished with pomegranate seeds.

Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: ბადრიჯანი ნიგვზით.

Start cooking

Prep: 30 min
Cook: 25 min
Rest: 30 min
Total: 1 hr 25 min
Difficulty: Easy
Spice: Mild
Cost: Weeknight budget$8–16 USD · indicative, not a store price

Know it before you cook it

About

Badrijani nigvzit, aubergine with walnuts, is long slices of aubergine fried until soft and golden, cooled, spread with a thick paste of ground walnuts, garlic, coriander, fenugreek, chilli and vinegar, then rolled up and topped with pomegranate seeds. The walnut paste is the same family as the one in pkhali, slightly looser and more garlicky. The aubergine should be fried in enough oil to turn it tender all the way through; underdone aubergine is spongy and tastes raw. Salt the slices first to draw out water, pat dry, and they will take less oil. Eat at room temperature.

What you'll need

13 ingredients. Tap each one once it's out on the bench.

0 of 13 ready

6 servings

Ingredients
Walnut paste
To finish

Ingredients

Servings

Ingredients

Eggplant, cut lengthways into 7 mm slices3 large
Salt, for salting the aubergine, plus more for the paste9.9 ml
Neutral oil, for frying120 ml

Walnut paste

Walnuts150 g
Garlic3 clove
Coriander, fresh, chopped20 g
Ground coriander4.9 ml
Fenugreek, ground2½ ml
Chilli flakes2½ ml
White wine vinegar15 ml
Water, cold, to loosen60 ml

To finish

Pomegranate, seeds only½
Coriander, leaves to finish (optional)5 g

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

Step 1
Salt the aubergine slices on both sides and leave in a colander for 20 minutes. Rinse and press dry between tea towels.
25 min
Step 2
Heat a thin layer of oil in a wide pan over medium-high heat. Fry the slices in batches until golden and completely soft, 3 to 4 minutes a side, adding oil as needed. Drain on paper and cool.
25 min
Watch: Pale, firm slices will not roll. Cook them until they flop.
Step 3
Blend the walnuts, garlic, fresh and ground coriander, fenugreek, chilli flakes, vinegar and half a teaspoon of salt to a paste. Add water a spoon at a time until it is spreadable but holds its shape.
5 min
Tip: Taste it. It should be sharp enough to make you blink slightly.
Step 4
Spread a heaped teaspoon of paste along each slice and roll up from the narrow end. Set seam down on a plate.
10 min
Step 5
Chill 30 minutes, then bring back to room temperature. Scatter with pomegranate seeds and coriander leaves and serve with bread.

Nutrition

Per serving · estimate

Calories: 359 kcal
Protein: 7.4 g
Carbs: 16.7 g
Fat: 31.6 g
Saturated fat: 2.9 g
Fibre: 8 g
Sugar: 6.6 g
Sodium: 681 mg

Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.

Allergens

Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.

Tree nuts

Vegan
Vegetarian
Gluten-free
Dairy-free

Adapt this recipe

The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.

Adaptations · 0 / 15 used. Resets 13 November.

Substitutions

Aubergine rolls → Fried courgette slices
Not Georgian, but the paste does not care.

Tips

Grilling or roasting the slices brushed with oil uses less fat and works, though the texture is drier than the fried original.
The rolls keep 2 days in the fridge; add the pomegranate just before serving.
Any leftover paste is good on bread, in a sandwich or thinned with water as a sauce for chicken.

History & culture

One of the standard cold starters at any Georgian table, from a Tbilisi restaurant to a village wedding. It sits beside pkhali, cheese and bread while the toasts begin. Fasting-day food during Lent, when it moves to the centre of the plate. Summer is the season, when aubergines are cheap and pomegranates arrive in autumn.

Aubergine came to the Caucasus from Persia in the medieval period and Georgians applied their walnut paste to it as they had to greens. The roll shape and pomegranate finish are at least a century old in written recipes and probably older in kitchens.

Traditional — Blue fenugreek and marigold are the Georgian spices; ordinary fenugreek, used lightly, stands in.

Provenance: Editorial adaptation.

Questions about this recipe

Answers taken from this dish's times, amounts, swaps and tips.

How long does Badrijani nigvzit take?

1 hr 25 min all in — 30 min prep, 25 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.

How many does it serve?

The recipe is written for 6 portions. Scale the ingredient list on the page if you are cooking for a different number.

How hard is it?

Easy.

How spicy is it?

Mild.

What allergens should I watch?

This recipe is labelled for Tree nuts. Labels are informational — check the packets in your kitchen. This is not medical advice.

Does it fit a diet?

The published recipe is labelled Vegan, Vegetarian, Gluten-free, Dairy-free.

8 more questions

What does it cost to cook?

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

What equipment do I need?

Frying pan, Blender, Chef's knife.

How much salt do I put in?

The recipe lists Salt at 2 tsp (for salting the aubergine, plus more for the paste).

What can I use instead?

Aubergine rolls → Fried courgette slices. Not Georgian, but the paste does not care.

What should I watch for?

Pale, firm slices will not roll. Cook them until they flop.

Any tips from this recipe?

Grilling or roasting the slices brushed with oil uses less fat and works, though the texture is drier than the fried original. The rolls keep 2 days in the fridge; add the pomegranate just before serving. Any leftover paste is good on bread, in a sandwich or thinned with water as a sauce for chicken.

Can I prepare this ahead?

Any leftover paste is good on bread, in a sandwich or thinned with water as a sauce for chicken.

Can I use an air fryer?

This method is not written for an air fryer. The core technique on the page still applies.