Nigvziani Badrijani

eggplant

One night when Meg first got here, she cooked Tambo and I a big Georgian meal, the precursor to which was Nigvziani Badrijani (ბადრიჯანი ნიგვზით). She warned us that if we tried to eat too many we’d feel uncomfortably stuffed, but Tambo ignored her, had five, and was uncomfortably stuffed. He doesn’t mind though.

What you’ll need:

  • 2 eggplants/aubergines
  • A little bit of olive oil
  • 1 1/2 cups ground walnuts (get out the mortar and pestle, or the food processor if you’re modern)
  • 1 cup finely chopped cilantro/coriander
  • 2-3 cloves of garlic, crushed (use mortar and pestle again, or garlic crusher if fancy)
  • A few tablespoons of mayonnaise
  • salt to tasteFirst, slice the eggplants lengthwise thinly; about 1/8 inch (3mm) thin. Fry thes slices in some olive oil (be generous with the oil, they’ll soak up a lot) until brown and set aside to cool.Next, mix walnut, cilantro (coriander leaf) and garlic with enough mayonnaise to bind it.

    Then, roll eggplant slices with a layer of filling shmeared within. Serve to party guests, issuing the standard warning that they are as filling as they are delicious.

    A few days later, with lots of eggplant and walnuts left over, we made a salad version of this. Sautée roughly-chopped eggplant and allow to cool. Then mix as above with remaining ingredients.