Badrijani Nigvzit (Eggplant Rolls with Walnut Paste)

Baking the eggplants instead of deep-frying yields a light, authentic Georgian appetizer rich in healthy fats and plant-based protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 medium eggplants (sliced lengthwise into thin strips) · 138 kcal in the whole recipe
• 1 tsp olive oil · 44 kcal in the whole recipe
• 2/3 cup walnuts · 556 kcal in the whole recipe
• 4 garlic cloves · 24 kcal in the whole recipe
• 1 small bunch fresh cilantro · 6 kcal in the whole recipe
• 1 tbsp vinegar · 3 kcal in the whole recipe
• 2 tbsp pomegranate seeds · 27 kcal in the whole recipe
• 1/2 tsp ground coriander, 1/2 tsp fenugreek, salt, red pepper flakes, and 3 tbsp warm water

Method

1. Slice the eggplants lengthwise into thin strips, brush lightly with olive oil and salt, and bake on a parchment-lined tray at 200°C (400°F) for 20-25 minutes until soft.

   

2. In a food processor, blend the walnuts, garlic, fresh cilantro, vinegar, ground coriander, fenugreek, salt, red pepper flakes, and warm water into a smooth paste.

   

3. Spread a portion of the walnut paste evenly over each cooled eggplant slice and roll them up tightly.

   

4. Arrange the filled eggplant rolls on a plate and garnish with fresh pomegranate seeds before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.