Georgian Eggplant with Walnut Sauce (Badrijani Nigvzit)

Ingredients

• 2 eggplants (Medium to large eggplants, sliced lengthwise into thin strips)
• 1 tsp fine sea salt (For salting the eggplant; additional salt may be needed for the filling)
• 3 tbsp extra-virgin olive oil (Use the full amount to brush all sides of the eggplant slices and prevent sticking)
• 1 cup walnuts (Finely ground or processed into a coarse meal)
• 3 cloves garlic (Finely grated or minced)
• 0.5 cup fresh cilantro (Finely chopped)
• 0.25 cup fresh parsley (Finely chopped)
• 1 tsp ground coriander
• 1 tsp blue fenugreek (Regular fenugreek may be substituted, but it has a stronger flavor and aroma)
• 2 tbsp pomegranate molasses (Adds a sweet-tart balance to the walnut filling)
• 1 tbsp lemon juice (For acidity in the filling)
• 2 tbsp water (Add as needed to loosen the walnut mixture into a spreadable paste)
• black pepper (To taste)

Steps

1. 1

   Trim the eggplants and slice them lengthwise into thin, even strips, approximately 1/4 inch thick. Arrange the slices in a single layer and sprinkle both sides with the salt. Let them stand for about 20 minutes; beads of moisture should form on the surface.

2. 2

   Meanwhile, heat the broiler with an oven rack positioned about 6 inches from the element. Line a broiler-safe baking sheet with foil or parchment suitable for high heat.

3. 3

   Pat the eggplant slices thoroughly dry with paper towels. Do not skip this step: the surface should no longer look wet. Brush both sides of every slice with the full amount of olive oil.

4. 4

   Arrange the oiled eggplant slices in a single layer on the prepared baking sheet. Broil until tender and lightly browned, about 4 to 6 minutes per side, watching closely because the slices can scorch quickly. Work in batches if necessary.

5. 5

   While the eggplant broils, combine the walnuts, garlic, cilantro, parsley, coriander, blue fenugreek, pomegranate molasses, lemon juice, and black pepper in a bowl. Stir in the water gradually until the mixture becomes a thick, spreadable paste. Taste and adjust the seasoning if needed.

6. 6

   Let the broiled eggplant and walnut filling cool to room temperature. For make-ahead preparation, each may be refrigerated separately for up to a day; bring both back to room temperature before assembling.

7. 7

   Spread a thin layer of walnut filling over each eggplant slice, leaving a small border around the edges. Roll each slice up from one short end into a compact roulade, keeping the filling enclosed.

8. 8

   Arrange the rolls seam-side down on a serving platter. Serve at room temperature, optionally with a light drizzle of pomegranate molasses and additional chopped herbs.

Notes

The provided excerpt did not include the author's ingredient list or full method, so quantities and some filling components were reconstructed from the dish description and standard versions of badrijani nigvzit. The excerpt specifically advises patting the eggplant dry after salting and brushing all sides with the full amount of oil. The eggplant and filling can be prepared a day ahead, stored separately, and brought to room temperature before rolling.

Nutrition per serving

• appetizer
• vegetarian
• Georgian
• broiled
• make-ahead
• gluten-free
• party food