Badrijani
A Georgian specialty made entirely from plant-based ingredients. Eggplant is thinly sliced, fried until soft, then rolled around a filling of walnut paste, garlic, and aromatic herbs. Served with a sprinkling of fresh pomegranate seeds which give a fresh sweet and sour taste. The taste is savory, soft, and very distinctive
Shared by Novita Suhardiani
Time
35 min
Serves
3
Difficulty
medium
🛒 Ingredients
- 2 medium-sized eggplants
- 150 grams of walnuts, lightly roasted
- 2 cloves of garlic
- 1 tablespoon ground coriander or chopped coriander leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon apple cider vinegar or lime juice
- A little salt and pepper
- Sufficient cooking oil
- Fresh pomegranate seeds for sprinkling
👩🍳 Instructions
- 1
Slice the eggplant lengthwise into 1/2 cm thick slices, sprinkle with a little salt, let stand for 10 minutes to allow the bitter juice to drain, then wash and dry.
- 2
Fry the walnut slices with garlic, spices, lime juice, and a little boiled water until it forms a soft, spreadable paste.
- 3
Spread the filling mixture on one side of the eggplant slices, then roll them up gently.
- 4
Arrange on a serving platter, sprinkle with fresh pomegranate seeds and serve.