Georgian Eggplant Rolls with Walnuts

Why You’ll Love This Recipe

These eggplant rolls are a perfect blend of creamy, nutty, and slightly tangy. They showcase the richness of walnuts, the savory depth of eggplant, and the brightness of fresh herbs. This dish is not only beautiful to look at but also full of history and cultural flair. It’s easy to make, requires only a few ingredients, and is great for entertaining, meal prep, or snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggplants (medium-sized), sliced lengthwise
• Walnuts
• Garlic cloves
• White wine vinegar or lemon juice
• Ground coriander
• Cayenne pepper or chili flakes (optional)
• Salt
• Olive oil (for frying)
• Water (to adjust walnut paste texture)
• Fresh cilantro or parsley, chopped
• Pomegranate seeds (for garnish)

Directions

1. Slice eggplants lengthwise into 1/4-inch thick strips. Sprinkle with salt and let sit for 20–30 minutes to draw out bitterness. Pat dry.
2. Heat olive oil in a skillet over medium heat. Fry eggplant slices until golden brown on both sides. Drain on paper towels.
3. In a food processor, combine walnuts, garlic, coriander, vinegar or lemon juice, salt, and a small amount of water. Blend into a thick, spreadable paste. Add more water as needed.
4. Spread a spoonful of walnut mixture onto each eggplant slice and roll tightly.
5. Arrange rolls seam-side down on a serving plate. Garnish with chopped herbs and pomegranate seeds.
6. Chill in the refrigerator for at least 30 minutes before serving for best flavor.

Servings and timing

This recipe makes about 12 rolls and serves 4 to 6 people. Preparation and cooking take approximately 45 minutes, plus optional chilling time.

Variations

• Roasted eggplant: Instead of frying, brush eggplant slices with oil and roast at 400°F (200°C) until tender and golden.
• Spiced version: Add smoked paprika or cumin to the walnut mixture for extra warmth.
• Vegan yogurt drizzle: Add a tangy vegan yogurt sauce on top for a creamy finish.
• Stuff with extras: Include sun-dried tomatoes or sautéed onions inside the rolls for added texture.
• Use zucchini: Substitute eggplant with grilled zucchini strips for a lighter alternative.
• Herb swap: Use fresh dill or basil instead of cilantro for a different herbal note.

Storage/Reheating

Store eggplant rolls in an airtight container in the refrigerator for up to 3 days. These are meant to be served cold or at room temperature, so no reheating is required. For best results, garnish with fresh herbs and pomegranate seeds just before serving.

FAQs

Can I bake the eggplant instead of frying?

Yes, baking or grilling the eggplant is a healthier option and still produces delicious results.

Do I need to peel the eggplant?

No, the skin helps the slices hold their shape during cooking and rolling. Just be sure to slice thinly.

What kind of walnuts should I use?

Raw, unsalted walnuts are ideal. Toasting them lightly can add extra depth of flavor.

Is this recipe vegan?

Yes, it is naturally vegan and does not require any dairy or animal products.

Can I make this ahead of time?

Yes, the rolls can be made a day ahead and stored in the fridge. Add garnishes just before serving.

What does the walnut filling taste like?

It’s creamy, slightly tangy, nutty, and infused with garlic and spices—rich but balanced.

Can I use a blender instead of a food processor?

Yes, but you may need to add a bit more water to get a smooth texture, and scrape down the sides more often.

What if I don’t have white wine vinegar?

You can use lemon juice or apple cider vinegar as a substitute for similar acidity.

Can I freeze the eggplant rolls?

Freezing is not recommended, as the texture of eggplant and walnut paste may become mushy when thawed.

What can I serve these with?

They pair well with flatbreads, rice pilaf, roasted meats, or as part of a mezze-style spread.

Conclusion

Georgian Eggplant Rolls with Walnuts are a flavorful, elegant appetizer that combines creamy walnut filling with tender eggplant and vibrant garnishes. Whether you’re preparing them for a dinner party, holiday feast, or a casual lunch, they offer a unique and satisfying experience. Rich in taste, easy to make, and full of character, this traditional dish brings a touch of Georgia’s culinary heritage to your table.

Georgian Eggplant Rolls with Walnuts

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Georgian Eggplant Rolls with Walnuts (Badrijani Nigvzit) are a traditional dish featuring thin slices of fried or roasted eggplant rolled around a garlicky walnut paste, garnished with fresh herbs and pomegranate seeds. Served chilled or at room temperature, they are vegan, gluten-free, and packed with flavor.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 rolls (serves 4–6)
• Category: Appetizer
• Method: Frying
• Cuisine: Georgian
• Diet: Vegan

Ingredients

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
• 1 cup walnuts
• 2–3 garlic cloves
• 1 tbsp white wine vinegar or lemon juice
• 1 tsp ground coriander
• 1/8 tsp cayenne pepper or chili flakes (optional)
• Salt, to taste
• Olive oil, for frying
• 2–4 tbsp water (as needed for walnut paste)
• Fresh cilantro or parsley, chopped (for garnish)
• Pomegranate seeds, for garnish

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Instructions

1. Sprinkle eggplant slices with salt and let sit for 20–30 minutes to draw out bitterness. Pat dry with paper towels.
2. Heat olive oil in a skillet over medium heat and fry eggplant slices until golden brown on both sides. Drain on paper towels.
3. In a food processor, combine walnuts, garlic, coriander, vinegar or lemon juice, salt, and a few tablespoons of water. Blend into a thick, smooth paste, adding more water as needed.
4. Place a spoonful of walnut mixture on one end of each eggplant slice and roll tightly.
5. Arrange the rolls seam-side down on a serving plate.
6. Garnish with chopped herbs and pomegranate seeds.
7. Chill for at least 30 minutes before serving for best flavor.

Notes

• Roast eggplant slices instead of frying for a lighter version.
• Toasting the walnuts before blending adds a richer flavor.
• These rolls taste even better after chilling for a few hours.
• Serve with flatbreads or as part of a mezze platter for a complete spread.

Nutrition

• Serving Size: 2–3 rolls
• Calories: 190
• Sugar: 2g
• Sodium: 180mg
• Fat: 17g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg