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Georgian Eggplant with Walnut Sauce (Badrijani Nigvzit)

Georgian Eggplant with Walnut Sauce (Badrijani Nigvzit)

By Courtney HillAugust 22, 2025

  • Makes
    4-6 servings
  • Cook Time
    45 minutes

Georgian badrijani nigvzit consists of thin eggplant slices that are fried, then rolled around a filling of walnuts, garlic, herbs and spices. During a visit, we learned different interpretations of the dish from home cook Barbare Chabashvili, chef Meriko Gubeladze and chef Erik Sarkisyan. When developing our version, we avoided the mess of frying by simply broiling the eggplant slices. No other cooking is required. We add a little sweet-tart pomegranate molasses to balance the richness of the walnuts. The eggplant and filling can be prepared a day ahead, then rolled the day of serving; bring both to room temperature before assembly. Blue fenugreek is a spice widely used in Georgian cuisine. Its flavor is delicate, with an aroma that hints at maple syrup. If you can’t find it, regular fenugreek is a fine stand-in, though it is stronger in taste and aroma.

Tip

Don’t forget to pat the eggplant slices dry after salting. There will be noticeable beads of moisture on the surface. After drying, brush all sides using the full amount of oil to prevent sticking.

Ingredients
  • 2

    1-pound globe eggplants, trimmed, peeled in alternating strips

  • Kosher salt and ground black pepper

  • 1

    cup raw walnuts, plus 1 tablespoon finely chopped walnuts, divided

  • ½

    cup lightly packed fresh flat-leaf parsley, plus 1 tablespoon chopped to garnish, divided

  • ½

    cup lightly packed fresh cilantro, plus 1 tablespoon chopped to garnish, divided

  • 2

    medium garlic cloves, smashed and peeled

  • 1

    medium serrano chili, stemmed, seeded and roughly chopped

  • 1

    tablespoon pomegranate molasses, plus more to serve

  • 1

    tablespoon white wine vinegar

  • 2

    teaspoons ground coriander

  • ¾

    teaspoon ground fenugreek, preferably blue fenugreek (see headnote)

  • ¾

    teaspoon sweet paprika

  • 3

    tablespoons neutral oil

  • Pomegranate seeds, to serve (optional)

Step 1

Square the side of 1 eggplant by cutting a thin lengthwise slice off one side; discard. Starting on the trimmed side, cut the eggplant lengthwise into ½-inch-thick planks, discarding the second end piece. Prep the second eggplant in the same way.

Step 2

Place the eggplant slices in a single layer on a broiler-safe rimmed baking sheet. Lightly sprinkle each side with salt. Let stand for 15 minutes while you make the walnut mixture and heat the broiler.

Step 3

In a food processor, combine the walnuts, parsley, cilantro, garlic, chili, pomegranate molasses, vinegar, coriander, fenugreek, paprika, ½ teaspoon salt and ¼ teaspoon pepper; process until finely chopped, about 10 seconds, scraping the bowl as needed. Add ¼ cup water and pulse until mostly smooth, about 5 pulses. Taste and season with salt and pepper; set aside. Heat the oven to broil with a rack about 4 inches from the element.

Step 4

When the broiler is hot, pat the eggplant slices dry, then brush both sides with the oil. Broil until softened and spottily browned, about 10 minutes; use a wide metal spatula to flip each slice about halfway through. Cool to room temperature on the baking sheet.

Step 5

To assemble, place 1 rounded tablespoon of walnut mixture on the widest end of each eggplant slice, about ½ inch from the bottom. Roll up the eggplant, enclosing the filling. Place seam side down on a platter.

Step 6

Spoon any remaining walnut mixture onto the eggplant rolls, dividing it evenly. Drizzle with additional pomegranate molasses, then sprinkle with the chopped walnuts, chopped parsley, chopped cilantro and pomegranate seeds (if using).

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