Badrijani Nigvzit
Badrijani nigvzit belongs to the wall of cold appetizers that opens a Georgian supra, the ceremonial feast where dozens of small dishes crowd the table before the main courses even arrive. Eggplant travelled into the Caucasus along old trade routes from Persia, and Georgian cooks matched it with the region's most abundant nut, turning a humble vegetable into something rich enough to anchor a feast. The dish is almost always eaten cold, which makes it a practical make-ahead starter for large gatherings. The walnut paste is what defines Georgian cooking more broadly — the same base, adjusted with different spices, turns up in satsivi and countless other sauces across the country. Fenugreek, known locally as utsho suneli, gives the paste its faintly bitter, hay-like edge, while vinegar keeps it from tasting flat. Pomegranate seeds are scattered on top not just for color but because their sharp burst of acidity balances the density of the walnuts, a contrast Georgian cooks return to again and again.
Thin-sliced eggplant, pan-fried
Salted first to draw out bitterness, then browned
Thick ground walnut paste
Walnuts blended with garlic, vinegar and spices
Pomegranate seeds on top
Their tartness cuts through the rich walnut filling
A cold starter from the supra
Served at room temperature alongside other appetizers
Ingredients 4 servings
- 2 large eggplants (about 800g), sliced lengthwise into 5mm strips
- 1 tsp fine salt, for salting the eggplant slices
- 150g walnut halves
- 3 garlic cloves
- 1 tsp ground coriander
- 1/2 tsp ground fenugreek (utsho suneli)
- 2 tbsp red wine vinegar
- 4 tbsp vegetable oil, for frying
- 3 tbsp pomegranate seeds, for garnish
How to make it
- 1Slice the eggplants lengthwise into thin strips, sprinkle them with salt, and let them sit for 20 minutes to draw out the bitter juices.
- 2Pat the slices dry, then fry them in batches until soft and lightly browned on both sides.
- 3Set the cooked slices aside to cool while you prepare the walnut paste.
- 4Blend the walnuts, garlic, coriander, and fenugreek with the vinegar and a splash of water into a thick, spreadable paste.
- 5Season the paste with salt and adjust with a little more vinegar or water until it holds its shape on a spoon.
- 6Spread a spoonful of walnut paste along one end of each eggplant strip and roll it up tightly.
- 7Arrange the rolls on a plate and scatter the pomegranate seeds over the top before serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
