When it comes to elegant, flavor-packed appetizers, few can rival Badrijani Nigvzit, Georgian eggplant rolls stuffed with a fragrant walnut paste.
This traditional dish from Georgia (the country, not the U.S. state) beautifully showcases the region's love for bold flavors, fresh herbs, and inventive uses of nuts.
Simple in preparation yet striking on the table, these rolls embody the rustic sophistication of Georgian cuisine and make a perfect choice for mezze platters, dinner parties, or even a light summer lunch.
The Georgian Love Affair with Walnuts
Georgia's culinary traditions have been shaped by its position along the Silk Road, absorbing influences from East and West. One of the defining features of Georgian cuisine is its abundant use of walnuts. From sauces like bazhe (a creamy walnut-garlic blend) to stews and vegetable dishes, walnuts are more than an ingredient, they're a cornerstone of Georgian cooking.
Walnuts lend richness and earthiness that balances the natural sweetness of vegetables, the acidity of pomegranate, and the brightness of herbs. In eggplant rolls, they transform into a luscious filling, spiced with garlic and seasoned with traditional spices like coriander and fenugreek, creating an irresistible harmony of textures and tastes.
For another tasty dish using walnuts, try this Georgian cucumber salad with walnut dressing
What Are Georgian Eggplant Rolls?
At their core, these rolls are thin slices of fried or baked eggplant wrapped around a walnut paste flavored with garlic, fenugreek, coriander and vinegar. The rolls are often garnished with pomegranate seeds, which are not only pretty to look at but also provide a burst of tanginess to cut through the richness.
The dish is typically served at supras, Georgian feasts that are as much about hospitality and storytelling as they are about food. On a table laden with traditional foodeggplant rolls hold their own as a naturally vegan delight that even meat lovers can't resist.
Ingredients You'll Need
Here's what goes into making authentic Georgian eggplant rolls:
Eggplants - Choose medium-sized ones with firm, glossy skin.
Walnuts - Fresh, untoasted walnuts work best, though lightly toasting them enhances flavor.
Garlic - For pungency and depth.
Fresh herbs - Cilantro is classic, though parsley or dill can be added.
Spices - Ground coriander, fenugreek, and sometimes blue fenugreek (utskho suneli) if you can find it.
Acidity - Red wine vinegar or lemon juice to brighten the filling.
Pomegranate seeds - For garnish and contrast.
Oil - For frying or brushing the eggplant slices if baking.
Salt & pepper - To taste.
See recipe card for quantities.
Step-by-Step Recipe
Prepare the Eggplants
Remove the tops of the eggplants. Slice them lengthwise into thin, even strips (about ¼ inch thick).
Place on a baking sheet and sprinkle with salt, set aside for 10 minutes or so.
Traditionally, they're shallow-fried until golden on both sides, which gives them a luscious texture. For a lighter version, you can brush them with olive oil and bake at 200°C (400°F) for 15-20 minutes until tender or pan fry them in a pan with a little oil until soft. Either way, lay the cooked slices on paper towels to drain excess oil.
Make the Walnut Filling
In a food processor, pulse walnuts until ground.
Then add garlic, coriander, fenugreek, salt, and pepper until finely ground.
Add vinegar or lemon juice, and just enough water to form a thick but spreadable paste. The consistency should be creamy but not runny.
Optionally, you can stir in some pomegranate seeds and chopped fresh parsley/coriander for some extra texture.
Assemble the Rolls
Take a cooled slice of eggplant, spread a thin layer of walnut filling along one end, and roll it up tightly. Alternatively, spread it thinner on the whole strip and roll it on itself. Repeat with the remaining slices.
Garnish and Serve
Arrange the rolls on a platter, sprinkle generously with pomegranate seeds, and garnish with fresh herbs. Chill for 15-30 minutes before serving to let the flavors meld.
Storage
These eggplant rolls are best enjoyed fresh, but they do keep well for later:
In the fridge - Store the rolls in an airtight container, layered with parchment paper to prevent sticking. They will stay fresh for 2-3 days.
Make-ahead- You can prepare the walnut filling up to 3 days in advance and keep it chilled. Simply cook the eggplant and assemble the rolls when ready to serve.
Substitutions
Depending on dietary needs or ingredient availability, you can make the following substitutions without losing the dish's essence:
Walnuts - They are the star of the show but if you can't have them, try sunflower seeds or cashews. The flavor will be slightly different, but the consistency will still be creamy and satisfying.
Garlic - For a milder flavor, roasted garlic can replace raw garlic or you add a pinch of garlic powder.
Herbs - Coriander and fenugreek are traditional, but other dry herbs or even mixed herbs work well.
These small adjustments make the dish more accessible without straying far from its Georgian roots!
Tips for Perfect Eggplant Rolls
Choose slender eggplants - They have fewer seeds and a more delicate flavor.
Don't overfill - A modest amount of walnut paste ensures neat, bite-sized rolls.
Make ahead - These rolls actually taste better after a few hours in the fridge, making them an ideal party dish!
Serving Suggestions
Georgian eggplant rolls are versatile. Serve them as:
Appetizers - On a mezze platter alongside hummus, dolma, and olives.
Side dish - Paired with other protein and grains
Light lunch - With crusty bread and a simple salad.
Equipment
The right equipment can make a big difference in how your eggplant rolls turn out. Here's what I recommend:
A good blender - While you can mash the walnut filling by hand with a mortar and pestle, a good blender makes the job much faster and ensures a smooth, creamy paste. Shop my top pick here.
Georgian Eggplant Rolls With Walnuts
Ingredients
- 2 eggplants
- 1 ½ cup walnuts 150 g
- 2 tablespoon apple cider vinegar/ red wine vinegar
- 2 garlic cloves
- ½ teaspoon blue fenugreek or mixed herbs
- ½ teaspoon ground coriander
- a pinch teaspoon cayenne pepper
- ½ cup pomegranate seeds plus more for topping optional
- 1 tablespoon fresh coriander/parlsey optional
- Water to blend
- Salt and pepper
- Olive oil for roasting
Instructions
Prepare the Eggplants
- Remove the tops of the eggplants. Slice them lengthwise into thin, even strips (about ¼ inch thick).2 eggplants
- Place on a baking sheet and sprinkle with salt, set aside for 10 minutes or so.
- Traditionally, they're shallow-fried until golden on both sides, which gives them a luscious texture. For a lighter version, you can brush them with olive oil and bake at 200°C (400°F) for 15-20 minutes until tender or pan fry them in a pan with a little oil until soft. Either way, lay the cooked slices on paper towels to drain excess oil.Olive oil for roasting
Make the Walnut Filling
- In a food processor, pulse walnuts until ground. Then add garlic, coriander, fenugreek, salt, and pepper until finely ground. Add vinegar or lemon juice, and just enough water to form a thick but spreadable paste. The consistency should be creamy but not runny.1 ½ cup walnuts, 2 tablespoon apple cider vinegar/ red wine vinegar, 2 garlic cloves, ½ teaspoon blue fenugreek, ½ teaspoon ground coriander, a pinch teaspoon cayenne pepper, Water to blend, Salt and pepper
- Optionally, you can stir in some pomegranate seeds and chopped fresh parsley/coriander for some extra texture½ cup pomegranate seeds, 1 tablespoon fresh coriander/parlsey
Assemble the Rolls
- Take a cooled slice of eggplant, spread a thin layer of walnut filling along one end, and roll it up tightly. Alternatively, spread it thinner on the whole strip and roll it on itself. Repeat with the remaining slices.
Garnish and Serve
- Arrange the rolls on a platter, sprinkle generously with pomegranate seeds, and garnish with fresh herbs. Chill for 15-30 minutes before serving to let the flavors meld.
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