Georgian Eggplant Rolls With Walnut (Badrijani Nigvzit)

Name: Georgian Eggplant Rolls With Walnut (Badrijani Nigvzit)
Total time: 40 min
Yield: 6 servings
Cuisine: Georgian
Ingredients: 2 medium eggplants, sliced lengthwise 5 mm thick; 3 tbsp vegetable oil; 1 cup walnuts; 2 cloves garlic; ½ tsp ground coriander; ¼ tsp ground fenugreek; 1 tbsp red wine vinegar; 4 tbsp water; 3 tbsp chopped coriander; 2 tbsp pomegranate seeds; ½ tsp salt

Georgian Eggplant Rolls With Walnut (Badrijani Nigvzit) – Forkwise recipe card (illustration, no photo yet)

SnacksGeorgian⏱ 40 minServes 6MediumForkwise original⭐ Star recipe · PlusGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarian

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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

2 medium eggplants, sliced lengthwise 5 mm thick
3 tbsp vegetable oil
1 cup walnuts
2 cloves garlic

…and 7 more ingredients.

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Ingredients

2 medium eggplants, sliced lengthwise 5 mm thick
3 tbsp vegetable oil
1 cup walnuts
2 cloves garlic
½ tsp ground coriander
¼ tsp ground fenugreek
1 tbsp red wine vinegar
4 tbsp water
3 tbsp chopped coriander
2 tbsp pomegranate seeds
½ tsp salt

Method

Brush the eggplant slices with oil and fry or griddle for 2–3 minutes per side until soft and golden. Cool.
Blitz the walnuts, garlic, ground coriander, fenugreek, vinegar, salt and water to a thick, spreadable filling. Stir in the chopped coriander.
Spread a spoonful of filling on each slice and roll up.
Serve scattered with pomegranate seeds.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.