Badrijani Nigvzit

Method

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1. Lay the aubergine slices in a colander, sprinkle with the tablespoon of salt, toss and leave for 30 minutes. Rinse and pat dry with paper towels.

   Mark done Start 30 min timer

2. Heat about 1 cm of oil in a large frying pan over medium-high heat. Fry the slices for 2 to 3 minutes per side, until golden and soft. Drain on paper towels and cool.

   Mark done Start 2 min timer

3. Blend the walnuts, garlic, coriander, fenugreek, cayenne, vinegar, 4 tablespoons of water and the salt to a thick paste, adding more water a spoonful at a time only if it is too stiff.

   Mark done

4. Spread a tablespoon of the walnut paste over each aubergine slice and roll it up from the short end.

   Mark done

5. Arrange the rolls on a plate, cover and chill for at least 1 hour.

   Mark done

6. Scatter with the pomegranate seeds and coriander and serve cold.

   Mark done

Chef’s Tips

• Salt and dry the slices. Wet aubergine soaks up oil and the rolls turn greasy.
• Keep the filling thick. A loose paste slides out of the rolls.
• Cool the fried slices before rolling them, so the filling does not melt.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Georgian bread
• A glass of Georgian wine
• Pickled vegetables

Storage & Reheating

Keep in the fridge up to 2 days. Add the pomegranate just before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.