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Badrijani is a beloved Georgian snack featuring fried eggplant slices stuffed with a flavorful walnut filling. Celebrated for its rich taste and cultural significance, it is often served at gatherings and special occasions in Georgia. This dish embodies the vibrant flavors of Georgian cuisine and is enjoyed as a delectable appetizer or side dish.
Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse off the salt and pat the slices dry with paper towels.
Heat the vegetable oil in a large skillet over medium heat.
Fry the eggplant slices in batches until they are golden brown and tender, about 2-3 minutes per side. Remove and drain on paper towels to remove excess oil.
In a bowl, combine the finely chopped walnuts, minced garlic, chopped cilantro, ground coriander, ground cumin, paprika, black pepper, salt, and red wine vinegar or lemon juice. Mix well.
Spread a small amount of the walnut mixture onto each eggplant slice.
Roll or fold the eggplant slices to enclose the filling.
Arrange the stuffed eggplant rolls on a serving platter.
Garnish with pomegranate seeds if desired.
Enjoy your meal!
Badrijani is a traditional Georgian dish made from fried eggplant slices filled with a spiced walnut mixture, often flavored with garlic and herbs.
Badrijani originates from Georgia, a country known for its rich culinary traditions and diverse use of fresh ingredients.
The key ingredients in Badrijani are eggplants, walnuts, garlic, cilantro, ground coriander, and ground cumin.
Badrijani takes about 50-60 minutes to prepare and cook.
Badrijani can be served with fresh bread, as part of a mezze platter, or alongside a refreshing salad.