ბადრიჯანი ნიგვზით — Eggplant with Pomegranate and Walnut

Slices of fried eggplant rolled around a walnut-garlic paste and jeweled with pomegranate seeds.
This is one of the most iconic Georgian dishes and it is naturally fasting-compatible. The
combination of creamy eggplant, pungent walnut filling, and tart pomegranate is extraordinary.

FASTING LEVEL: Fast With Oil (the eggplant must be fried; not suitable for oil-free days)

SERVINGS: 4 (as a starter)
TIME: 40 minutes

INGREDIENTS:
- 3 large eggplants, sliced lengthwise into 5 mm strips
- Sunflower oil for frying
- Salt

For the walnut paste:
- 200 g walnuts
- 4 cloves garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried blue fenugreek (utskho suneli)
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground turmeric
- 2 tablespoons red wine vinegar
- 3-4 tablespoons water (to loosen)
- Salt to taste

For garnish:
- Seeds from 1 pomegranate
- Fresh cilantro leaves

METHOD:
1. Salt eggplant slices on both sides and let sit for 20 minutes. Pat completely dry with paper towels.
2. Fry eggplant slices in oil over medium-high heat for 2-3 minutes per side until golden and soft. Drain on paper towels.
3. Make the walnut paste: pulse walnuts and garlic in a food processor until finely ground. Add coriander, fenugreek, red pepper, turmeric, vinegar, salt, and enough water to make a spreadable paste.
4. Spread a generous spoonful of walnut paste along each eggplant slice. Roll up tightly or fold in half.
5. Arrange on a platter. Scatter pomegranate seeds and cilantro leaves over the top.
6. Refrigerate for at least 30 minutes before serving to let flavors meld.

NOTES:
- Press the eggplant well after salting — dry eggplant absorbs less oil and fries crisper.
- The walnut paste should be the consistency of thick hummus. Add water a tablespoon at a time.
- This dish is traditionally served cold or at room temperature, making it perfect for meal prep.
- For extra protein, scatter toasted pine nuts over the finished platter.

NUTRITION (per serving, approximate):
Calories: 380 | Protein: 11 g | Carbohydrates: 22 g | Fat: 30 g | Fibre: 10 g