Badrijani Nigvzit

Name: Badrijani Nigvzit
Total time: 41 min
Yield: 2 servings
Cuisine: georgian
Ingredients: 1 pcs Eggplant; 120 g Walnuts; 2 pcs Garlic; 13 g Cilantro; 5 g Parsley; 0.5 tsp Blue Fenugreek; 0.5 tsp Ground Coriander; 0.3 tsp Marigold Petals; 2 tsp Red Wine Vinegar; 4.3 tbsp Olive Oil; 2 tsp Kosher Salt; 0.3 tsp Black Pepper; 30 g Pomegranate Seeds

Silky eggplant rolls with fragrant walnut garlic filling and a bright pomegranate finish.

Ingredients

1 pcs Eggplant
120 g Walnuts
2 pcs Garlic
13 g Cilantro
5 g Parsley
0.5 tsp Blue Fenugreek
0.5 tsp Ground Coriander
0.25 tsp Marigold Petals
2 tsp Red Wine Vinegar
4.333333333333333 tbsp Olive Oil
2 tsp Kosher Salt
0.25 tsp Black Pepper
30 g Pomegranate Seeds

Method

Trim {eggplant}, then slice lengthwise into thin planks. Lay them on a tray, season lightly with {kosher_salt}, and let them sit briefly so excess moisture releases for better browning.
Toast {walnuts} in a dry skillet over medium heat, stirring often for a few minutes until fragrant and lightly deepened in color, then cool slightly so they blend smoothly.
In a bowl, combine {walnuts}, {garlic}, {cilantro}, {parsley}, {blue_fenugreek}, {ground_coriander}, {marigold_petals}, {red_wine_vinegar}, {black_pepper}, a pinch more {kosher_salt}, and a little warm water. Mash to a smooth, spreadable paste with a rich, nutty aroma, then taste and adjust acidity and salt.
Pat {eggplant} dry so it sears instead of steams. Heat {olive_oil} in a large skillet over medium-high heat and fry the planks in batches until tender and golden on both sides, seasoning lightly with more {kosher_salt} as they cook. Transfer to a plate to cool until supple.
Spread {walnuts} filling over each {eggplant} plank, then roll neatly into tight spirals. Arrange seam-side down on a serving plate.
Top the rolls with {pomegranate_seeds}, a few extra {cilantro} leaves, and a light drizzle of {olive_oil} for freshness and sheen. Serve at cool room temperature.