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Georgian Eggplant Rolls (Badrijani Nigvzit)

Georgian Eggplant Rolls (Badrijani Nigvzit)

Georgian eggplant rolls filled with a garlicky walnut paste and topped with fresh herbs.

A beloved classic from Georgian cuisine, Badrijani Nigvzit features thin slices of fried eggplant rolled around a creamy, spiced walnut-garlic filling. It’s savory, rich, and brightened by a hint of vinegar and fresh herbs. Perfect as a starter or part of a mezze spread.

These rolls are as beautiful as they are flavorful. The walnut paste is blended with garlic, coriander, cumin, fenugreek, and a touch of chili for warmth. Each bite delivers a perfect balance of creamy, spicy, and tangy.

Ingredients

  • 3 eggplants
  • Salt, to taste
  • Black pepper, to taste
  • 200 g walnuts
  • 4–5 garlic cloves, peeled
  • 50–75 ml ice water
  • 2 tsp ground blue fenugreek
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 0.5 tsp hot red pepper or cayenne
  • 2–3 tbsp white vinegar
  • Fresh parsley, for garnish

Instructions

  1. Slice the eggplants lengthwise into 0.5 cm thick strips.
  2. Salt the slices and let them sit in a bowl for 20–30 minutes to draw out moisture.
  3. Meanwhile, grind the walnuts together with garlic, fenugreek, coriander, cumin, and chili into a fine meal.
  4. Gradually add ice water and vinegar to form a smooth, thick paste. Season with salt and pepper to taste.
  5. Pat the eggplant slices dry. Fry them in oil over medium heat until golden brown on both sides. Let them cool.
  6. Spread about 1.5 tablespoons of walnut paste on one end of each slice and roll up tightly.
  7. Arrange on a plate and top with chopped fresh parsley.

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