Badrijani Nigvzit 

Traditional Georgian Food – perfect as a starter

Blue Fenugreek Powder1 teaspoon
Marigold Powder1 teaspoon
Coriander Powder 1 teaspoon
Coriander 20 g
Red hot chilli powder or cayenne pepper powder 1 teaspoon
Garlic3 cloves
White wine vinegar 2 tablespoons
Warm water 100 mls
Salt To taste
  • Walnut paste:
  • Chop 1 onion and fry in pan. Set aside
  • Add the following to a food processor- 200 g of walnuts, 3 cloves of garlic, ground coriander powder, ground marigold, ground blue fenugreek, red chilli powder or cayenne powder, fried onions, salt, 2 tablespoons of white wine vinegar and some hot water. Blend until this produces a fine paste. The resulting paste should have the consistency of pesto.
  • Preparing the aubergine:
  • Cut aubergines into thin slices, coat with salt and set aside for 30 minutes.
  • After 30 minutes discard the bitter juices released by the aubergines
  • Pat dry the aubergine slices and then pan fry then- each side takes approximately 3 minutes.
  • Alternatively you can sprinkle with oil and bake for 20-25 minutes at a temperature of 200 degrees.
  • Add the walnut paste on one side of the aubergine slice and roll it.
  • Garnish was pomegranates and coriander.

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