Georgia

Badrijani nigvzit

Name: Badrijani nigvzit
Total time: 50 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 2 long about 600 g brinjal (eggplant, aubergine); Salt, for salting, plus to taste; 4 tbsp cooking oil (vegetable oil); 1 1/2 cups walnuts; 3 cloves garlic; 1 1/2 tsp khmeli suneli; 1/2 tsp coriander powder (ground coriander); Red chilli powder (indian red chili powder), pinch; Coriander leaves (cilantro), small bunch, chopped; 1 tbsp (wine vinegar if you have it) vinegar; Water, about 1/4 cup; 1/4 cup seeds pomegranate seeds

Silky fried aubergine rolled around garlicky walnut paste. Party food that pretends to be modest.

50 minTime

8 gProtein each

mildSpice

Georgia's walnut rolls2 chapters · 1 min read

Make it your way

Grandma's wayFried slices, walnut paste with blue fenugreek, pomegranate on top.

The original

434kcalsame

8 gproteinsame

8 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)2 long, about 600 g

Saltfor salting, plus to taste

Cooking oil (vegetable oil)4 tbsp

Walnuts1½ cups

Garlic3 cloves

Khmeli suneli1½ tsp

Coriander powder (ground coriander)½ tsp

Red chilli powder (indian red chili powder)pinch

Coriander leaves (cilantro)small bunch, chopped

Vinegar1 tbsp (wine vinegar if you have it)

Waterabout 1/4 cup

Pomegranate seeds¼ cup seeds

Method

5 steps

1Slice the aubergines lengthwise about 5 mm thick. Salt lightly and leave 15 minutes, then pat dry.
2Brush with oil and cook in a hot pan or under the grill until golden on both sides and floppy.
3Grind the walnuts, garlic, khmeli suneli, coriander powder, chilli and salt, then add vinegar and water to make a thick, spreadable paste. Stir in most of the coriander leaves.
4Spread a spoonful along each slice and roll up from the narrow end.
5Top with pomegranate seeds and coriander. Chill 30 minutes before serving.

Serve it like this

Line the rolls up on a long platter, seam down, scattered with pomegranate and coriander. Serve cool as part of a spread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Georgia

Badrijani nigvzit

Silky fried aubergine rolled around garlicky walnut paste. Party food that pretends to be modest.

50 minTime

8 gProtein each

mildSpice

Georgia's walnut rolls2 chapters · 1 min read

Make it your way

Grandma's wayFried slices, walnut paste with blue fenugreek, pomegranate on top.

The original

434kcalsame

8 gproteinsame

8 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)2 long, about 600 g

Saltfor salting, plus to taste

Cooking oil (vegetable oil)4 tbsp

Walnuts1½ cups

Garlic3 cloves

Khmeli suneli1½ tsp

Coriander powder (ground coriander)½ tsp

Red chilli powder (indian red chili powder)pinch

Coriander leaves (cilantro)small bunch, chopped

Vinegar1 tbsp (wine vinegar if you have it)

Waterabout 1/4 cup

Pomegranate seeds¼ cup seeds

Method

5 steps

1Slice the aubergines lengthwise about 5 mm thick. Salt lightly and leave 15 minutes, then pat dry.
2Brush with oil and cook in a hot pan or under the grill until golden on both sides and floppy.
3Grind the walnuts, garlic, khmeli suneli, coriander powder, chilli and salt, then add vinegar and water to make a thick, spreadable paste. Stir in most of the coriander leaves.
4Spread a spoonful along each slice and roll up from the narrow end.
5Top with pomegranate seeds and coriander. Chill 30 minutes before serving.

Serve it like this

Line the rolls up on a long platter, seam down, scattered with pomegranate and coriander. Serve cool as part of a spread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Badrijani nigvzit

Make it your way

Ingredients

Method

Badrijani nigvzit

Make it your way

Ingredients

Method

Make it a meal