Badrijani Nigvzit, is an easy-to-make traditional Georgian vegan dish of aubergine (eggplant) rolls stuffed with a delicious spiced walnut spread.
Georgian aubergine(eggplant) rolls called Badrijani Nigvzit are filled with a delicious spiced walnut paste, flavoured with garlic, fresh coriander(cilantro) and a traditional Georgian spice blend, Khmeli Suneli. The aubergines(eggplants) are sliced into thin strips and fried until golden. They are then filled with walnut filling, rolled up, and garnished with pomegranate seeds, adding a burst of sweetness. Badrijani Nigvzit are easy to make and can be made in advance and stored in the fridge. They make a delicious appetizer or can be eaten as part of a larger Georgian feast. We even love having them as a quick lunch or snack.
Badrijani Nigvzit: Flavorful Eggplant Rolls for Your Georgian Feast
is a perfect addition to any Georgian-inspired mezze platter, or if you’re going for a more traditional vibe, it can be part of a supra—a Georgian feast that truly lives up to its name, which means “tablecloth.” Picture a table so packed with food that it completely covers the tablecloth, showcasing the warmth and generosity of Georgian hospitality.
These flavourful aubergine(eggplant) rolls pair wonderfully with other Georgian favourites like a vibrant plate of Pkhali or a hearty Mushroom Ojakhuri. But honestly, they’re just as satisfying on their own, whether as a snack or a light meal. We have recipes for both Spinach Pkhali and Beetroot Pkhali, serve these with your Badrijani Nigvzit and either Georgian Mchadi or crusty bread for a wonderful Georgian spread.
Serve your Badrijani Nigvzit at room temperature, sprinkled with fresh pomegranate seeds and coriander, and you’ve got a dish that’s not only delicious but also adds a pop of colour to any spread.
Khmeli Suneli – Georgia’s Spice Blend
As with many traditional Georgian recipes, the Khmeli Suneli spice blend is a key flavouring in Badrijani Nigvzit. This aromatic mix typically includes blue fenugreek, ground coriander, chilli, and dried herbs like dill, summer savory, and oregano, offering a rich, earthy, and slightly floral profile. While Khmeli Suneli is essential in Georgian cuisine, it can be hard to find. If that’s the case, a simple homemade version will work just fine.
To make it, combine a tablespoon each of ground coriander, blue fenugreek (or regular fenugreek if that’s easier to find), dried dill, dried oregano and dried summer savory, together with ½ teaspoon cayenne pepper. For a simpler version, just mix ground coriander, fenugreek, dill, and cayenne.
Badrijani Nigvzit – Georgian Aubergine(Eggplant) Rolls
Ingredients
- 3 medium aubergines eggplants
- Vegetable oil for frying
Walnut Filling
- 125 g walnuts
- 10 g fresh coriander cilantro
- 2 cloves garlic
- 2 teaspoon khmeli suneli
- ¼ teaspoon cayenne pepper
- 1 tablespoon white wine vinegar
- ¼ teaspoon salt and pepper
- 3 tablespoons of water
Garnish
- Pomegranate seeds to serve optional
- Fresh coriander to serve cilantro
Instructions
Fried Aubergine(Eggplant) Slices
- Top and tail the aubergine(eggplant). Slice them lengthways into 1cm thick slices.
- Lightly salt each side then place them on a tray lined with kitchen paper to absorb excess water. Let them rest for 20 minutes, turning halfway.
- Gently pat the aubergine(eggplant) slices dry then shallow fry them in a frying pan(skillet) over medium heat. Fry on each side until golden brown. Remove from the pan and place on clean kitchen paper to drain excess oil.
- Let the aubergine(eggplant) strips cool to room temperature, they can also be added to the refrigerator to speed up the cooling process.
Walnut Filling
- While the aubergine(eggplant) is cooling, prepare the walnut filling.
- If you have a food processor, pulse all the filling ingredients to form a thick paste. Scraping down the sides as needed. If the mixture is not forming into a paste add more water gradually and pulse again.
- If you do not have a food processor, grind the walnuts and garlic in a mortar and pestle into a thick paste, finely chop the fresh coriander then combine everything in a bowl with the rest of the ingredients.
- Taste and adjust the seasoning of the filling.
- Once the aubergine(eggplant) slices have cooled, gently spread on a thin layer of the walnut filling then roll them up. Use around 1 tablespoon of filling, watching not to overfill.
To Serve
- Place your Badrijani Nigvzit on a serving plate and garnish with pomegranate seeds and freshly chopped coriander(cilantro)
Notes
- Nutritional values are estimates based on frying.
