It’s packed with bold, earthy flavors and aromatic spices.
Naturally vegetarian and full of wholesome ingredients.
Perfect as an appetizer, side dish, or part of a mezze-style spread.
Can be made ahead, making it ideal for entertaining.
Beautiful presentation with minimal effort.
Offers a delicious balance of creamy, nutty, and savory flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large eggplants, sliced lengthwise into thin strips Salt, for sprinkling 3/4 cup walnuts 2 cloves garlic 1 teaspoon ground coriander 1/2 teaspoon ground fenugreek (optional) 1 tablespoon white wine vinegar or lemon juice 2–3 tablespoons water (as needed) 2 tablespoons chopped fresh cilantro Salt and black pepper to taste 3–4 tablespoons vegetable oil (for frying) Pomegranate seeds and extra cilantro for garnish
Directions
Lay the eggplant slices on a baking sheet and sprinkle both sides lightly with salt. Let them sit for about 20–30 minutes to draw out excess moisture. Pat dry with paper towels.
Heat vegetable oil in a large skillet over medium heat. Fry the eggplant slices in batches until tender and lightly golden on both sides, about 3–4 minutes per side. Transfer to paper towels to drain and cool.
In a food processor, combine walnuts, garlic, ground coriander, fenugreek (if using), vinegar or lemon juice, chopped cilantro, salt, and black pepper. Pulse until finely ground.
Gradually add water, one tablespoon at a time, until the mixture forms a thick, spreadable paste.
Once the eggplant slices have cooled, spread a generous layer of walnut filling over each slice.
Roll each slice tightly from one end to the other and arrange seam-side down on a serving platter.
Garnish with pomegranate seeds and additional chopped cilantro before serving.
Bake the eggplant slices at 400°F (200°C) for 15–20 minutes instead of frying for a lighter version.
Add a pinch of cayenne pepper for subtle heat.
Include a small spoonful of plain yogurt in the walnut filling for added creaminess.
Use parsley instead of cilantro if preferred.
Top with crushed walnuts for extra texture.
Serve with a drizzle of pomegranate molasses for added tanginess.
Storage/Reheating
Store the roll-ups in an airtight container in the refrigerator for up to 3 days.
These are best enjoyed at room temperature, so remove them from the refrigerator about 20 minutes before serving.
Freezing is not recommended, as the texture of the eggplant may become watery after thawing.
If needed, gently reheat eggplant slices before filling, but traditionally they are served cool or at room temperature.
FAQs
Can I make these ahead of time?
Yes, they can be prepared up to a day in advance and stored in the refrigerator until serving.
Do I have to salt the eggplant first?
Salting helps remove bitterness and excess moisture, resulting in better texture.
Can I bake the eggplant instead of frying?
Yes, baking is a great alternative and reduces the amount of oil used.
What does the walnut filling taste like?
It’s rich, nutty, slightly tangy, and aromatic from the garlic and spices.
Is fenugreek necessary?
Fenugreek adds traditional flavor, but it can be omitted if unavailable.
Can I use pre-ground walnuts?
Freshly ground walnuts provide better flavor and texture, but pre-ground can be used if needed.
Are these served hot or cold?
They are typically served at room temperature.
Can I make this dish vegan?
Yes, the traditional recipe is naturally vegan.
What can I serve with these roll-ups?
They pair beautifully with flatbread, fresh salads, or other Georgian-style dishes.
Can I freeze the walnut filling separately?
It’s best enjoyed fresh, but the filling can be refrigerated for up to 3 days before assembling.
Conclusion
Georgian Walnut and Eggplant Roll-ups are a flavorful, elegant dish that showcases the rich culinary traditions of Georgia. With tender eggplant wrapped around a creamy walnut filling and topped with vibrant garnishes, this recipe delivers both beauty and bold taste. Whether served as part of a festive spread or enjoyed as a simple appetizer, these roll-ups are sure to impress.
Georgian Walnut and Eggplant Roll-Ups (Nigvziani Badrijani) are a traditional Caucasian appetizer made with tender eggplant slices filled with a rich walnut, garlic, and herb paste. Garnished with vibrant pomegranate seeds, these elegant vegetarian roll-ups are perfect for mezze platters, holiday gatherings, or make-ahead entertaining. Packed with authentic Georgian flavors, this dish is both visually stunning and deeply satisfying.
Author:Catherine
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:1 hour 10 minutes
Yield:6–8 servings
Category:Appetizer
Method:Baked
Cuisine:Georgian / Caucasian
Diet:Vegetarian
Ingredients
2 large eggplants, sliced lengthwise into thin strips
Salt, for sweating the eggplant
1 cup walnuts
2 cloves garlic
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon red wine vinegar
1/2 teaspoon ground coriander
1/4 teaspoon ground fenugreek (optional)
1/4 teaspoon paprika
2–3 tablespoons warm water (as needed)
2–3 tablespoons olive oil (for frying or brushing)
Pomegranate seeds, for garnish
Fresh cilantro leaves, for garnish
Instructions
Lay eggplant slices on a tray and sprinkle lightly with salt. Let sit for 20–30 minutes to draw out excess moisture. Pat dry.
Heat olive oil in a skillet over medium heat and cook slices until tender and lightly golden on both sides. Alternatively, brush with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through. Allow to cool.
In a food processor, combine walnuts, garlic, cilantro, parsley, red wine vinegar, coriander, fenugreek, paprika, and a pinch of salt.
Blend, adding warm water gradually, until a smooth, spreadable paste forms.
Spread a thin layer of walnut filling over each cooled eggplant slice.
Roll tightly from one end to the other.
Arrange on a platter and garnish with pomegranate seeds and fresh cilantro.
Chill for at least 30 minutes before serving to allow flavors to develop.
Notes
Slicing eggplant about 1/4-inch thick ensures flexibility for rolling.Baking is a lighter alternative to frying and works beautifully.Freshly ground walnuts provide the best texture and flavor.A drizzle of pomegranate molasses adds extra depth and brightness.Serve at room temperature for optimal flavor.
