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Badrijani Nigvizit (Eggplant rolls)

Course Side Dish
Cuisine Georgian
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings 4
Author International Cuisine


  • 2 asian eggplants
  • 1/2 cup walnuts
  • 1 clove garlic
  • 1/4 teaspoon white wine vinegar
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground fenugreek
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 cup water
  • pomegranate seeds and thin sliced onion to garnish


  • Using a food processor, grind the walnuts, garlic, vinegar, spices and water until smooth.
  • Taste and adjust seasoning to you your liking. (The filling can be made up to three days ahead of time and placed in a airtight container in the refrigerator. This is one of those fillings that tastes better with time, plan on at least a couple hours ahead at least.
  • Cut the top off the eggplant, no need to peel them and cut them lengthwise into long strips about 1/4-1/2' thick.
  • Salt the eggplant slices and let stand for an hour.
  • press out the juice, rinse and pat dry (the salting takes away the bitterness of the eggplant)
  • Heat 2-3 Tablespoons of oil in a skillet to medium high heat.
  • Brown on both sides you want them brown but still floppy not crispy
  • Place on a paper towel to remove excess oil
  • spread a layer of filling on one side of each eggplant and roll up to enclose the filling inside.
  • Arrange on a platter and garnish with pomegranate seeds and thinly sliced onion
  • Enjoy!