Badrijani Nigvzit: Georgian Eggplant Rolls with Walnut Paste

Every Georgian feast starts with cold appetizers, and badrijani nigvzit is usually the first thing to disappear from the table. Thin slices of fried eggplant, rolled around a punchy walnut-garlic paste, topped with pomegranate seeds — it's one of those dishes that looks like it took hours but is actually straightforward once you know the rhythm. It's also entirely vegan, which Georgia manages without ever making it feel like a compromise.

Why Every Georgian Table Has Badrijani

Walk into any restaurant in Georgia — from a polished Tbilisi wine bar to a roadside kitchen in Kakheti — and badrijani nigvzit will be on the menu. It's not a trendy item or a chef's special. It's a permanent fixture, as fundamental as bread and wine.

The dish sits at the intersection of everything Georgian cooking does well: walnuts as a base (they're in everything here), strong garlic without apology, warm spice from khmeli-suneli, and produce treated simply but with precision. Eggplant is cheap, walnuts are abundant, and the result looks impressive enough to open a supra.

There's no "authentic family secret" version — the recipe is remarkably consistent across the country. What separates a great badrijani from a mediocre one comes down to three things: how thin you slice the eggplant, how well you drain the oil, and the texture of your walnut paste.

Ingredients

Georgian cooking relies on a small pantry of staples used in endlessly different ways. If you've got walnuts, garlic, and khmeli-suneli, you're halfway to half the dishes in the country.

For the Eggplant

For the Walnut Paste

For Garnish

Equipment You'll Need

Step-by-Step Recipe

Step 1: Slice and Salt the Eggplant

Cut the top off each eggplant and slice lengthwise into strips about 5mm (¼ inch) thick. You want them thin enough to roll easily but thick enough to hold together during frying. Discard the outer slices that are mostly skin.

Lay the slices in a single layer on a cutting board or sheet pan. Sprinkle generously with salt on both sides. Set aside for at least 30 minutes. You'll see beads of moisture forming on the surface — that's what you want. This step removes excess water (which prevents soggy rolls) and reduces any bitterness.

After 30 minutes, pat each slice thoroughly dry with paper towels. Press firmly. The drier they are, the less oil they'll absorb during frying.

Step 2: Make the Walnut Paste

While the eggplant salts, make the filling. Add the walnuts to a food processor and pulse until you get a fine, crumbly texture — somewhere between coarse sand and smooth paste. You want some texture, not baby food.

Add the garlic (pressed or finely grated), khmeli-suneli, ground coriander, blue fenugreek, cayenne, salt, and white wine vinegar. Pulse a few more times to combine.

Now add water, one tablespoon at a time, pulsing between additions. You're aiming for a thick but spreadable consistency — it should hold its shape on a spoon but spread easily when pressed. Usually 3–6 tablespoons does it, depending on how oily your walnuts are.

Taste the paste. It should be garlicky, slightly tangy, with a warm spice backbone. Adjust salt, garlic, or cayenne. Remember: it'll be wrapped in mild eggplant, so the paste should be boldly seasoned.

Step 3: Fry the Eggplant

Heat sunflower oil in a wide skillet over medium-high heat — enough to cover the bottom by about 3mm. You're shallow-frying, not deep-frying.

Working in batches (don't crowd the pan), fry the eggplant slices for about 2–3 minutes per side until golden brown and softened. They should be pliable enough to roll without cracking.

Transfer each batch to a plate lined with paper towels. Let them drain for at least a few minutes. Then — and this is important — blot the top side with more paper towels. Eggplant is a sponge. The less oil you leave on it, the better the final dish tastes.

Step 4: Roll and Assemble

Once the eggplant slices are cool enough to handle (warm is fine, just not burning hot), it's assembly time.

Place a heaped teaspoon of walnut paste at the wider end of each eggplant slice. Spread it slightly, then roll the slice up into a tight cylinder. Place seam-side down on your serving platter.

Repeat with all slices. Arrange them in neat rows or a circular pattern — presentation matters here because this is traditionally the first dish guests see on the table.

Step 5: Garnish and Serve

Scatter pomegranate seeds generously over the rolls. They're not just decorative — the tart, juicy burst cuts through the rich walnut paste perfectly. Add finely chopped fresh cilantro on top.

Serve at room temperature or slightly chilled. Badrijani actually improves after sitting for a few hours, as the flavors meld together.

Tips for Perfect Badrijani

Common Mistakes to Avoid

Walnut Paste Variations

The base walnut paste (called nigvzis sartsikhi or bazhe depending on consistency) is one of the cornerstones of Georgian cuisine. The same foundation appears in half a dozen dishes, each with subtle tweaks:

If you make the walnut paste for badrijani, you already know the foundation for all of these. Georgian cooking is modular like that — learn five base preparations and you can cook the entire cuisine.

Where to Eat Badrijani in Georgia

Honestly? Everywhere. It's harder to find a Georgian restaurant that doesn't serve badrijani than one that does. But here are some standouts:

Nutrition Information

Per serving (4–5 rolls), approximate values:

Storage and Leftovers

Sourcing Georgian Spices

The hardest part of making authentic Georgian food outside Georgia is finding the spices. Regular supermarket spice racks won't cut it. Here's where to look:

Frequently Asked Questions

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