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Prep Time20 Mins
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Cook Time30 Mins
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Serving4 People
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If Georgia had a culinary hall of fame, Nigvziani Badrijani would absolutely make the top five, and for me, it already does. This uber-famous Georgian dish, consisting of thinly sliced eggplant fried and rolled around a rich, spiced walnut paste, is a staple on Georgian tables, from cozy family gatherings to sophisticated book launches and high-ranking receptions.
It is one of those rare dishes that hits all the notes: earthy, creamy, nutty, and just a little tangy, especially when garnished with fresh pomegranate seeds. It is also a total crowd-pleaser — even Robbie Williams admitted in an interview that he fell in love with Nigvziani Badrijani during his tour in Georgia.
Today, you will find it featured in Georgian restaurants not just at home, but around the world — from Berlin to New York. Tourists adore it. Locals make it with pride. Moreover, while I don’t cook it as often as I’d like to, it feels like a celebration when I do.
Traditionally served cold or at room temperature, Nigvziani Badrijani pairs beautifully with Mchadi (Georgian cornbread) or crusty bread. It also happens to be perfectly fourchette-friendly — ideal for finger-food-style events, where elegance meets traditional flavor in just one bite.
In short: this is not just food. It involves heritage, hospitality, and a whole vibe. And yes, it tastes as good as it looks.
Ingredients
Directions
Slice & salt the eggplant - Cut eggplant lengthwise into thin slices. Generously salt both sides and let them sit for 20 minutes to draw out excess moisture.
Make the walnut filling - In a large bowl, mix the onion, cilantro, and parsley. Add ground walnuts, French marigold, dried cilantro, blue fenugreek, salt, garlic, and vinegar. Mix well until you get a thick, spreadable paste.
Add the crunch - Gently fold in the pomegranate seeds. Set the filling aside.
Prep the eggplant - Pat the eggplant slices dry and lighly squeeze to remove any excess liquid.
Fry it up - Heat sunflower oil in a large pan over medium heat. Fry the eggplant slices until golden on both sides. Transfer to paper towels to drain extra oil and cool.
Assemble - Spread a spoonful of walnut paste onto each cooled slice. Roll or fold the eggplant into a neat little bundle.
Garnish & serve - Top with fresh herbs and more pomegranate seeds. Serve chilled or at room temperature. Pure bliss ^^
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