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Georgian

Badrijani nigvzit

Vegetarian

ბადრიჯანი ნიგვზით · badrijani nigvzit

Thin slices of fried aubergine rolled around a garlicky walnut and coriander paste and scattered with pomegranate seeds. A favourite cold appetizer on the Georgian supra table.

Badrijani nigvzit is a Georgian starter, ready in about 1 hour 15 minutes and made with eggplant and walnuts. It serves 6 and is rated intermediate to cook.

Start cooking
Georgian cuisine: Pkhali, Badrijani and Ajika on table
Photo: salvagekat / Wikimedia Commons · CC-BY-SA-2.0
Prep
25 min
Cook
20 min
Rest
30 min
Total
1 h 15 min
Serves
6
Level
Intermediate
Calories
295

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Sprinkle the aubergine (opens in a new tab) slices with a little salt and leave for 15 minutes, then pat dry.

    • 3 min

  2. Step 2

    Shallow-fry the slices in batches in the oil until golden and soft on both sides. Drain well on kitchen paper.

    Food safety: Dry the slices well — wet aubergine makes hot oil spit.

  3. Step 3

    Blend the walnuts (opens in a new tab), garlic (opens in a new tab), cilantro (opens in a new tab), coriander, fenugreek (opens in a new tab), cayenne, vinegar and remaining salt, adding the water gradually, to a thick, spreadable paste.

  4. Step 4

    Spread a spoonful of paste over each cooled slice and roll up. Chill for 30 minutes, then garnish with pomegranate seeds (opens in a new tab).

    • 30 min

About this dish

Origin
Georgia · Well documentedMore food from Georgia
Dish
Lunch · Dinner · Appetizers & starters · Finger food
Cooking method
Shallow-fried, No-cook
Taste
nutty, garlicky, herby, rich
Diet
Vegan · No gluten ingredients · Dairy-free · Keto-style · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style · Carb-conscious
Worked out from the ingredients. How labels work
Good for
Make-ahead · Festive & celebration
Cook more with
Eggplant · Walnuts · Garlic · Coriander leaves · Ground coriander · Fenugreek
Techniques
Shallow-frying

Allergens

  • Contains: Tree nutsfrom walnuts
  • May contain: Sulphitesfrom wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

295 kcal per serving

Calculated

1 serving ≈ 207 g · recipe makes 6

Where the energy comes from

  • Protein 7%
  • Carbohydrate 17%
  • Fat 76%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy295 kcal142 kcal
Protein5.6 g2.7 g
Carbohydrate13.2 g6.4 g
Net carbohydrate6.7 g3.2 g
Sugars6 g2.9 g
Added sugars0 g0 g
Fibre6.5 g3.1 g
Fat26.7 g12.9 g
Saturated fat2.6 g1.3 g
Trans fat——
Cholesterol0 mg0 mg
Sodium395 mg190 mg
Salt equivalent1 g0.5 g
Vitamins & minerals per serving
Potassium
485 mg
Calcium
47 mg
Iron
1.3 mg
Magnesium
64 mg
Vitamin A (RAE)
15 µg
Vitamin C
5 mg
Vitamin D
—
Vitamin B12
0 µg
Folate (DFE)
60 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: pomegranate.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Blot the fried slices thoroughly so the rolls are not greasy.

Common mistakes

  • Cutting the slices too thick — they won't roll and the aubergine dominates the walnut filling.

Serve with

  • As part of a Georgian supra with khachapuri, lobio and pkhali.

Food safety

  • The walnut paste contains raw garlic: keep the rolls refrigerated and eat within 3 days.

Storage

  • Keeps 3 days in the fridge.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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