---
title: Badrijani Nigvzit (Georgian Eggplant Walnut Rolls)
servings: 4
prep time: 25 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/badrijani-nigvzit
---

Gather @fresh cilantro{3%tbsp}, @ground coriander{1%tsp}, @red wine vinegar{1%tbsp} and @sunflower oil{5%tbsp}.

@salt{} the @eggplant{2} slices and let them sit 15 minutes, then pat dry. ~{15%minutes}

Fry the slices in oil over medium heat until golden and floppy, about 3 minutes per side. Drain on paper towels. ~{6%minutes}

Blitz the walnuts, @garlic{3%clove}, cilantro, coriander, @khmeli suneli{1%tsp}, vinegar and salt with 3–4 tablespoons of water into a thick, spreadable paste.

Spread a spoonful of @walnut{150%g} paste along each eggplant slice and roll it up.

Arrange seam-down, scatter generously with @pomegranate{0.5} seeds, and serve at room temperature.