Nigvziani badrijani

Place of origin	Georgia
Main ingredients	Eggplant, walnut paste
Media: Nigvziani badrijani

Nigvziani badrijani (Georgian:ნიგვზიანი ბადრიჯანი) is aGeorgian dish made with friedeggplant stuffed with spicedwalnut andgarlic paste. It is often topped withpomegranate seeds.^[1]

Salted eggplants are sliced lengthwise, pressed to remove the bitter juice, left to rest. They are then fried in oil and refrigerated. The filling is prepared by blending walnuts, garlic, coriander, cayenne pepper, salt, fenugreek and vinegar with water in a food processor to give a puree, which is then seasoned. The fried eggplants and the stuffing are left to chill separately, and are assembled just a couple of hours before serving. To assemble, a layer of stuffing is placed on each piece of eggplant, which is then rolled up tightly. Badrijani can be garnished with red onions, coriander or pomegranate seed to serve.^[2][3]

• 500 g eggplants

• 100 g ground walnuts

• 1 small white onion

• 2 small garlic cloves

• Handful coriander and parsley leaves

• 1/2 t ground coriander seed

• 1/2 t ground fenugreek seed

• 1/2 t ground marigold (tagetes)

• 1 pinch of cinnamon

• Salt and chili

• Sunflower seed oil

• Pomegranate seeds as garnish^[3]

• List of stuffed dishes
• Georgian cuisine

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