Badrijani Nigvzit

The story

Badrijani Nigvzit is a Georgian starter with a clear sense of place. Aubergine with walnuts is one of Georgia’s most recognisable cold dishes, uniting two ingredients that recur across the country’s cooking: soft aubergine and aromatic walnut paste. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 900 g aubergineslong, cut lengthways 5 mm thick
• 2 tsp fine salt
• 70 ml neutral oil
• 220 g Walnuts
• 15 g Garlic
• 35 g fresh coriander
• 1 tsp ground coriander
• 1 tsp blue fenugreek
• 30 ml wine vinegar
• 70 ml warm water
• 70 g pomegranate seeds

Method

1. Salt the aubergine slices on both sides

   Salt the aubergine slices on both sides and leave for 20 minutes. Pat them completely dry; removing surface moisture reduces oil absorption and helps the slices brown rather than steam.

   Tip: Pan-fry with controlled oil instead of deep-frying. The aubergine should feel supple enough to fold without tearing. Avoid: Very thick aubergine will not roll; wet slices spit and absorb oil; a dry filling cracks rather than spreading.

2. Brush a large frying pan with oil

   Brush a large frying pan with oil and cook the aubergine in batches over medium heat for 2–3 minutes per side until flexible and mottled golden. Drain on paper and cool.

   Look for: flexible and mottled golden

3. Grind walnuts with garlic, coriander, ground coriander,

   Grind walnuts with garlic, coriander, ground coriander, blue fenugreek, vinegar and a pinch of salt. Add warm water gradually until the mixture becomes a thick, spreadable paste rather than a dry crumble.

   Look for: the mixture becomes a thick, spreadable paste rather than a dry crumble

4. Lay an aubergine slice flat, spread about

   Lay an aubergine slice flat, spread about 1 tablespoon walnut filling over the lower half and fold or roll it into a compact parcel. Repeat, choosing narrower slices for smaller rolls.

5. Rest the filled aubergines for at least

   Rest the filled aubergines for at least 30 minutes so the walnut filling and aubergine moisture settle together. Taste one and brighten the filling with a few extra drops of vinegar if needed.

6. Arrange seam-side down, scatter with pomegranate seeds

   Arrange seam-side down, scatter with pomegranate seeds and serve at room temperature.

   Look for: Slices are fully tender and browned, and the filling holds together while remaining moist.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.