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Georgian Eggplant with Walnut Sauce (Badrijani Nigvzit)
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.
4-6
Servings
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.
45 minutes
Ingredients
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2
1-pound globe eggplants, trimmed, peeled in alternating strips
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Kosher salt and ground black pepper
Directions
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01Square 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.
Reviews
January 1, 2026
Delicious, unusual, happens to be vegan
I made this for a New Year's Eve party, and it was very popular. The only change I made was to use basil instead of cilantro, because I loathe cilantro. The recipe is easy to make and it's rather unusual. I noticed that it's also free of animal products, so even vegans can enjoy it. I'll make it again, but maybe with half a serrano pepper, because we are wimpy when it comes to hot peppers. Highly recommended.
June 5, 2026
why raw walnuts?
Why not toast the walnuts?
November 9, 2025
Easy dinner for veggie night
Not a vegetarian, but easy tasty dishes like this that have interesting new flavors are what is why I love milk street.
September 1, 2025
It tastes good
I didn’t have fenugreek, but the dish still turned out great. When I lived in Baku, Azerbaijan, we had a traditional version just like this—only the filling was made with mayonnaise or sour cream. It’s much simpler to prepare, and honestly, I think it tastes even better. Milk street, you should try making these or visit Baku - https://azcookbook.***/2008/01/15/eggplant-rolls. This recipe taught me something new—broiling the eggplant instead of frying. It’s incredibly easy and works beautifully. Big thanks to Milk Street!
September 15, 2025
Great recipe
Had this dish at a party and the host had added ricotta in the filling and it was delicious that way and I added it to the recipe and it was even better
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