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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.

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

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

Find it online: https://thefamilycooking.com/georgian-eggplant-rolls-with-walnuts-2/