The Georgian Table

Badrijani Nigvzit

This is one of my favourite dishes but don't ask me how to pronounce it. In English, this is fried eggplant rolls filled with walnut paste. Walnut paste is used in a lot of Georgian dishes, on salads, fish and vegetables. It did take me a while to get a taste for it but I love it now. Badrijani Nigvzit can be a little oily but the flavours are spiced with garlic and coriander, textured with ground walnuts, and garnished with tart pomegranate seeds… I’m addicted.

Recipe

3 medium eggplants

salt

1/2 cup walnuts

3 cloves garlic

a sliver of onion, finely chopped

1/2 teaspoon blue fenugreek

1/2 teaspoon coriander

1/2 teaspoon paprika

1/2 teaspoon dried marigold

finely chopped parsley and cilantro, totaling about 3 tablespoons combined (again, adapt to taste)

5 tablespoons white vinegar

salt and pepper, to taste

3 tablespoons water

pomegranate seeds to garnish

vegetable or peanut oil (or any other oil with a high smoke point)

1. Prepare the eggplant: slice the top off each eggplant. Unless the peel seems particularly thick, there is no need to peel. Slice eggplant from top to bottom into roughly 1/4 inch thick slices. Lay the slices in one layer on a paper towel-lined sheet and liberally apply salt. Let sit at least 30 minutes to expel liquid, then rinse and drain the slices in a colander. Pat dry and set aside.

2. Prepare the filling:

Grind walnuts and garlic in a food processor or mortar and pestle. Place in a bowl and add the onion, and spices cilantro and parsley, vinegar, water, salt, and pepper. Stir well. Set aside.

3. Cook the eggplant: In a lage skillet, heat a thin layer of oil over medium heat. Add the eggplant in a single layer and don’t crowd them too much. Work in batches if you have to, adding more oil if needed to prevent sticking. Cook the eggplant until golden brown and easily pierced with a fork. If in doubt, try tasting a little nibble – if the texture is chewy or rubbery, cook a little longer. It should be soft, and delicious. Set the cooked strips aside on more paper towel-lined sheets.

4. Assemble: when the eggplant is cool enough to handle, place a spoonful of filling on one end of a strip. Roll the eggplant closed. Place seam-side down onto serving platter, cover, and refrigerate for at least two hours or overnight.

5. Serve the rolls at room temperature garnished with pomegranate seeds.

These are best prepared at least two hours in advance of serving, and are even great prepared a day in advance. This allows the garlic to mellow and the flavors to meld.