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Badrijani Nigvzit – Georgian Eggplant Rolls with Walnut Paste

Ingredients:

Eggplants (aubergines)

medium, long

Walnuts

200 Grams

Garlic cloves

Fresh cilantro

small bunch

Utskho suneli (blue fenugreek)

1 Teaspoons

Ground coriander

1 Teaspoons

White wine vinegar

1 Tablespoons

Water

100 Milliliters

approximately

Hot chili pepper

1/2

or a pinch of chili flakes

Sunflower oil

for frying

Salt

1 Teaspoons

to taste

Pomegranate seeds

to garnish

Preparation mode:

👉 Badrijani nigvzit are Georgia’s famous eggplant rolls: thin slices of fried eggplant wrapped around a garlicky, herby walnut paste and finished with pomegranate seeds. They are one of the first dishes to appear on any Georgian feast table.

🇬🇪 What Is Badrijani Nigvzit?

Badrijani nigvzit (ბადრიჯანი ნიგვზით) simply means “eggplant with walnuts”. Walnut paste is the backbone of Georgian cooking, and here it is seasoned with blue fenugreek, coriander, garlic and a splash of vinegar. The rolls are served cold and are naturally vegan.

🍳 How to Make Badrijani Nigvzit

1. Slice and salt the eggplants. Cut the eggplants lengthwise into slices about 5 mm thick. Sprinkle with salt and leave for 20 minutes, then pat dry to remove bitterness and excess water

2. Fry. Heat oil in a large pan and fry the slices for 2–3 minutes per side until soft and golden. Drain on paper towels and let cool

3. Make the walnut paste. Blend the walnuts, garlic, cilantro, chili and salt into a paste. Add the blue fenugreek, ground coriander and vinegar, then add water little by little until the paste is soft and spreadable

4. Fill and roll. Spread a spoonful of walnut paste over each eggplant slice and roll it up from the narrow end

5. Garnish. Arrange on a plate, top with pomegranate seeds and chill for 30 minutes before serving

😋 Why You’ll Love Badrijani Nigvzit

Silky eggplant, rich walnut filling and juicy pomegranate make an irresistible combination of textures and flavors. They look impressive but are easy to make.

💡 Tips for the Best Badrijani Nigvzit

Slice the eggplants evenly so they cook at the same speed.
For a lighter version, brush the slices with oil and bake at 200°C for 15–20 minutes.
Make the paste a little looser than you think – it thickens as it sits.
Prepare up to a day ahead and garnish just before serving.

🍽️ How to Serve Badrijani Nigvzit

Serve cold as part of a Georgian appetizer spread with pkhali, cheese and fresh bread. Keeps in the fridge for 2–3 days.

❓ Badrijani Nigvzit FAQ

Are badrijani rolls vegan?
Yes – they contain only eggplant, walnuts, herbs, spices and oil.

What can I use instead of blue fenugreek?
Use a smaller amount of regular ground fenugreek; the flavor will be slightly stronger.

👉 Learn more about Georgian cuisine: https://en.wikipedia.org/wiki/Georgian_cuisine

More Georgian recipes on my website:
👉 https://cuisinesguide.com/recipe-cuisine/georgian-cuisine/
👉 Khachapuri (Georgian Cheese Bread)
👉 Chicken Shkmeruli – Georgian Garlic Chicken

Footnotes:

Photo: Badrijani (cropped) by salvagekat, Wikimedia Commons, licensed under CC BY-SA 2.0. Cropped and color-adjusted by Cuisines Guide.