Badrijani Nigvzit (Georgian fried eggplant rolls with walnut paste)

Thin-fried eggplant slices rolled around a spiced Georgian walnut and herb paste

Origin: Georgia

From the journey of Walnut.

Badrijani nigvzit, literally 'eggplant with walnut' in Georgian, is the most widely recognised dish of the Georgian kitchen outside Georgia itself. At every suprani (feast table), at every celebration meal, at every Georgian restaurant from Tbilisi to Tel Aviv, the small, dark-fried eggplant rolls scattered with pomegranate seeds appear as a first offering; a declaration of the Georgian culinary identity before anything else arrives. The dish is a study in the principle that defines Georgian cooking above all others: the walnut paste (nigvzit, or more formally nigvziani pkhali in various forms) is not a sauce poured over a main element but the filling of the dish, the flavoured centre around which the eggplant is rolled. The paste uses fenugreek (the unmistakable Georgian spice), ground coriander, dried marigold (imereti saffron), fresh garlic, white wine vinegar, and an abundance of fresh herbs: the vinegar and herbs providing the bright contrast to the walnut's richness. The technique is specific: the eggplant slices must be fried in generous oil until properly softened and pliable (not just marked on the grill), then pressed dry before rolling. A barely-cooked eggplant will crack; a properly fried one rolls as smoothly as a crepe. The pomegranate seed garnish is not decorative; the burst of sour juice against the earthy walnut is essential to the dish's balance.

Ingredients

Eggplant

3 large eggplants (aubergines), approximately 900g total
2 tsp fine sea salt, for drawing moisture
120 ml neutral oil (sunflower or vegetable), for frying

Walnut paste

250 g walnut halves
3 cloves garlic, crushed to a fine paste with salt
1 tsp ground fenugreek (utskho suneli)
1 tsp ground coriander
0.5 tsp dried imereti saffron (or a pinch of saffron)
0.5 tsp mild chilli flakes
2 tbsp white wine vinegar
3 tbsp fresh coriander, finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp fine sea salt
60 ml warm water (to adjust consistency)

Garnish

5 tbsp pomegranate seeds

Method

Slice the eggplants lengthwise into 5mm slices; you need even, pliable slices (not too thin or they tear, not too thick or they won't roll). Lay on a clean surface, sprinkle generously with salt, and leave for 20 minutes. Pat thoroughly dry with kitchen paper.
Heat about 5mm of oil in a wide frying pan over medium-high heat. Fry the eggplant slices in batches without crowding, 2–3 minutes per side, until deeply golden and fully soft through. They should yield to a gentle press without resistance. Transfer to a rack or plate lined with kitchen paper. Press lightly with more paper to remove excess oil.
Make the walnut paste: process the walnuts in a food processor until finely ground but not yet oily. Add the garlic, fenugreek, coriander, imereti saffron, chilli flakes, vinegar, and salt. Process again briefly to combine. Add the fresh coriander and parsley and pulse a few more times; you want them incorporated but not completely puréed. Add warm water, 1 tablespoon at a time, until the paste is just moist enough to spread without falling apart.
Lay a cooled eggplant slice flat. Place a generous tablespoon of walnut paste at one end and roll the slice around it, as you would a pancake. Place seam-side down on a serving plate.
Repeat with all slices and walnut paste. Arrange on the platter, scatter generously with pomegranate seeds, and serve at room temperature.

Notes

Badrijani nigvzit can be made 4–6 hours ahead and held at room temperature. Do not refrigerate unless necessary; cold congeals the walnut fat and makes the texture unpleasant. If refrigerating, bring fully to room temperature for at least 45 minutes before serving and add the pomegranate seeds only at the last moment.

The Gastrographer

Name: Badrijani Nigvzit (Georgian fried eggplant rolls with walnut paste)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: Georgia
Ingredients: 3 large eggplants (aubergines), approximately 900g total; 2 tsp fine sea salt, for drawing moisture; 120 ml neutral oil (sunflower or vegetable), for frying; 250 g walnut halves; 3 cloves garlic, crushed to a fine paste with salt; 1 tsp ground fenugreek (utskho suneli); 1 tsp ground coriander; 0.5 tsp dried imereti saffron (or a pinch of saffron); 0.5 tsp mild chilli flakes; 2 tbsp white wine vinegar; 3 tbsp fresh coriander, finely chopped; 2 tbsp fresh flat-leaf parsley, finely chopped; 1 tsp fine sea salt; 60 ml warm water (to adjust consistency); 5 tbsp pomegranate seeds

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control