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Eggplant Rolls Stuffed with Walnut Paste

February 07, 2022

Nigvziani badrijani—stuffed eggplant rolls from Georgia—make a delicious appetizer during Passover, especially for vegans. They consist of slices of roast eggplant filled with a walnut paste called bazha that is widely used in throughout Georgia. If you like, you can prepare them the day before, as they are usually served cold. Traditionally they are served garnished with pomegranate seeds or a drizzle of pomegranate molasses, which gives them delicious sweet-sour flavor.

Featured in: Have a Nutty Seder

Ingredients

  • 2medium eggplants, trimmed and sliced lengthwise into 1/8-inch-thick slices
  • 1cup (100g) walnut halves, finely ground in a blender or food processor
  • 1tablespoon extra-virgin olive oil, plus more for brushing
  • 4spring onions, white part only, finely chopped
  • 2or 3 garlic cloves, crushed
  • ½teaspoon ground coriander
  • ½teaspoon ground marigold petals or turmeric
  • ½teaspoon ground fenugreek
  • A good pinch of chili powder, or more to taste
  • A handful of finely chopped flat leaf parsley, hard stems removed
  • 1or 2 tablespoons finely chopped fresh mint, hard stems removed, to taste
  • 1tablespoon pomegranate juice or apple cider vinegar
  • 3or 4 tablespoons water
  • Salt
  • Pomegranate molasses, to serve
Yield: Serves 4 to 6

Preparation

  • Step 1

    Arrange the eggplant slices in a single layer on a well-oiled baking sheet and brush lightly with olive oil. Place under a hot grill until they are tender and golden on both sides. Remove from the heat and set aside to cool.

  • Step 2

    To make the walnut paste, heat 1 tablespoon extra-virgin olive oil in a small pan and add the spring onions. Cook over a gentle heat until they are very soft, without browning. Remove from the heat and set aside to cool.

  • Step 3

    Meanwhile place the walnuts, garlic, and spices in a bowl and mix well. Add the chopped herbs, pomegranate juice or apple cider vinegar, and enough water to make a smooth paste. Spread the walnut paste over eggplant slices, then roll up. Spoon a little paste over the top of each roll, then drizzle with pomegranate molasses. Serve at room temperature.

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