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Georgian stuffed eggplant rolls (Nigvziani Badrijani)

Vered Guttman

Georgian stuffed eggplant (Nigvziani Badrijani)

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Nigvziani Badrijani combines everything that’s good about the Georgian cuisine, including eggplant, walnuts, cilantro and pomegranate. It is truly an irresistable dish.

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Georgian stuffed eggplant rolls (Nigvziani Badrijani)

Recipe by Vered GuttmanCourse: AppetizersCuisine: GeorgianDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Cooking time

30

minutes

Regular black eggplants are the best choice for this recipe. A good eggplant is light as a feather and dark as night.
Pomegranate syrup (unsweetened) is available at Whole Foods, Middle Eastern and Eastern European supermarkets and online. You can use red wine vinegar instead.
Fenugreek is a spice that’s available in Middle Eastern and some Eastern European supermarkets and online.

INGREDIENTS

  • 3 regular eggplants

  • Kosher salt

  • ¼ cup corn oil

  • 1¼ cup walnuts

  • 3 garlic cloves

  • ½ cup chopped cilantro

  • 2 tablespoons chopped mint

  • ½ Serrano pepper, seeded and chopped

  • 3 tablespoons pomegranate syrup (or red wine vinegar, see note above)

  • ¼ teaspoon fenugreek (optional)

  • Pinch turmeric

  • 2 tablespoons pomegranate seeds for topping

DIRECTIONS

  • Peel eggplants and slice to ¼ inch thick slices lengthwise. Arrange in a colander and sprinkle each layer with kosher salt. Let eggplant stand in the colander over a large bowl for ½ hour as the salt will help get rid of its light bitterness. Wash under running water and dry with paper towels.
  • Oven to 425 degrees. Spray 2 large baking sheets with oil. Arrange eggplant slices on baking sheets in one layer and use a pastry brush to brush oil on both sides of each slice. Roast in the oven for 12 minutes, switching tray location in the oven after 6 minutes, until golden brown at the bottom. Flip eggplant slices and roast for another 12 minutes, switching trays at half time, or until eggplant slices are golden brown on both sides. Make sure not to burn the slices, and adjust oven temperature if eggplant browns too quickly. Remove from oven and let cool on a rack.
  • Put walnut, garlic, herbs, Serrano, pomegranate syrup, spices and salt to taste in the bowl of a food processor and pulse to a paste. Taste and adjust salt, add more pomegranate syrup if you want more acidity, or a little water if the paste is too thick.
  • When eggplant is ready, spread a thin layer of walnut paste on each slice, roll it up and transfer to a serving platter. Sprinkle with pomegranate seeds and serve.
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