Recipe of Eggplant with Walnut Filling
Badrijani Nigvzit is a delightful Georgian dish that features eggplant rolls filled with a rich and flavorful walnut paste. It's a harmonious blend of savory and nutty flavors, often seasoned with aromatic herbs and spices. This dish is perfect as an appetizer or a side, offering a taste of traditional Georgian cuisine.
Servings
4
Preparation
40 min
Cooking
min
Calories
kcal
How to Make Eggplant with Walnut Filling
Instructions
- Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
- Sprinkle the eggplant slices with salt and let them sit for about 15 minutes to release any excess moisture. Pat them dry with a paper towel.
- Heat vegetable oil in a pan and fry the eggplant slices until they are soft and golden. Remove and drain on paper towels.
- In a bowl, mix together the ground walnuts, minced garlic, cilantro, parsley, ground coriander, ground fenugreek, salt, and pepper to create the walnut paste.
- Take an eggplant slice, place a spoonful of the walnut mixture on one end, and roll it up. Repeat with the remaining slices.
- Arrange the eggplant rolls on a serving platter, seam side down.
- Garnish with pomegranate seeds if desired.
- Serve the Badrijani Nigvzit as an appetizer or side dish. Enjoy your Georgian culinary creation!
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