Badrijani Nigvzit

Badrijani nigvzit — fried aubergine rolls filled with spiced walnut paste — is one of Georgia's most celebrated cold appetisers and a fixture at every supra (Georgian feast). The walnut filling, scented with fenugreek, coriander, garlic, and the uniquely Georgian spice blend khmeli suneli, reflects the country's extraordinary culinary use of nuts as a savoury base. The dish requires no cooking beyond frying the aubergines, and is naturally gluten-free. It is best made a few hours ahead so the flavours meld.

Serves: 4

Ingredients

• 2 large aubergines (eggplants), about 800g (1.75 lb) total
• Salt and neutral oil for frying

Walnut filling:

• 200g (2 cups) walnut halves
• 3 garlic cloves
• 1 tsp khmeli suneli (Georgian spice blend)
• 1/2 tsp ground coriander
• 1/4 tsp ground fenugreek
• 1/4 tsp cayenne pepper
• 2 tbsp white wine vinegar
• 3–4 tbsp cold water
• Salt to taste

To serve:

• 1/2 pomegranate, seeds extracted
• Small bunch of coriander or flat-leaf parsley

Instructions

1. Slice the aubergines lengthways into 5mm (1/4 inch) planks. Lay on a baking sheet, salt generously, and leave for 30 minutes. Pat dry thoroughly with kitchen paper.
2. Heat 1cm of neutral oil in a wide frying pan over medium-high heat. Fry aubergine slices in batches for 2–3 minutes per side until golden and tender. Drain on a rack. Allow to cool.
3. For the filling, pulse walnuts, garlic, khmeli suneli, coriander, fenugreek, and cayenne in a food processor until finely ground. Add vinegar and enough water to form a thick, spreadable paste. Season with salt.
4. Lay each aubergine slice flat. Place a heaped tablespoon of walnut paste at the narrow end and roll the slice around it.
5. Arrange rolls seam-side down on a serving plate. Scatter pomegranate seeds and fresh coriander generously over the top.
6. Refrigerate for at least 1 hour before serving. Serve cold or at room temperature.

Cook's Notes: Khmeli suneli is available at Eastern European grocery stores and online; it typically contains fenugreek, coriander, marigold, and chili. If unavailable, a pinch each of dried fenugreek, coriander, turmeric, and chili flakes is a reasonable substitute. The filling can be made 2 days ahead.