Badrijani Nigvzit
Georgian fried eggplant rolls filled with walnut and garlic paste.
Ingredients
- eggplants3 pcs
- walnuts150 g
- garlic3 cloves
- cilantro20 g
- khmeli-suneli1 tsp
- wine vinegar1 tbsp
- frying oil100 ml
- pomegranate seeds30 g
- salt1 tsp
Instructions
Slice the eggplants lengthwise into thin strips, salt them, and leave for 15 minutes.
Pat dry and fry the slices in oil until soft and lightly browned.
Grind the walnuts with garlic, cilantro, khmeli-suneli, vinegar, and salt.
Add a little water if needed so the filling spreads easily.
Spread filling on each eggplant slice and roll it up.
Chill, garnish with pomegranate seeds, and serve as an appetizer.
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