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Badrijani Nigvzit Recipe
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Badrijani Nigvzit - Georgian Aubergine(Eggplant) Rolls

An easy-to-make traditional Georgian vegan dish of aubergine (eggplant) rolls stuffed with a delicious spiced walnut spread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lighter Bite, Side Dish
Cuisine Georgian
Servings 12 rolls
Calories 133 kcal

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.

Nutrition

Calories: 133kcalCarbohydrates: 9gProtein: 3gFat: 11g
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!