Nigzviani Badrijani, aka Georgian stuffed eggplant roll 🍆🌰

Nigzviani Badrijani is an absolute must, whether I’m hosting a brunch or just craving a flavor bomb of a snack 🤤. I love that you can skip the yogurt and it still works amazingly either as a perfect appetizer alongside any meat dish, or as a vegan delight❤️

Lili's World Kitchen Recipes: Nigzviani Badrijani, aka Georgian stuffed eggplant roll 🍆🌰

Here’s how 💃🏻

Ingredients for 12 rolls:

🍆 2 medium eggplants

🌰 80g walnuts (soaked in hot water 10–15 min)

🌿 Handful of cilantro

🧄 2 cloves garlic

🥄 Heaped spoonful of Greek yogurt

🍋 Juice of 1 lemon

🧂 1 tsp khmeli suneli (or your favorite spices, but trust me, khmeli suneli is worth it)

🫒 Olive oil

🧂 Salt & pepper

❤️ Pomegranate seeds (for garnishing)

Method:

1. Slice eggplants 1cm thick lengthwise, fry in olive oil until soft, and let cool.

2. In a food processor: pulse soaked walnuts, cilantro, garlic, lemon juice, olive oil, khmeli suneli, salt & pepper.

3. Add a spoonful of the walnut mixture to the eggplant slices, then roll them up.

4. Chill in the fridge.

5. Serve on a plate with creamy Greek yogurt, garnished with pomegranate seeds & extra cilantro.

Enjoy ❤️

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