Georgian badrijani (walnut-stuffed aubergine)

A Georgian vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Eggplants are among the vegetables that can absorb pesticides more readily, making them a good choice for organic sourcing. Walnuts, while beneficial as organic, have less pesticide residue concern.

Ingredients

• 2 large eggplants
• 1 1/2 cups walnuts
• 2 cloves garlic
• 1/2 tsp ground coriander
• 1/4 tsp ground fenugreek
• 1/4 tsp cayenne pepper
• 2 tbsp red wine vinegar
• 3 tbsp water
• 2 tbsp chopped cilantro
• To taste salt
• To taste black pepper
• 2 tbsp pomegranate seeds (for garnish)

Method

1. Slice the eggplants lengthwise into thin slices about 1/4 inch thick.
2. Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel.
4. In a skillet, lightly fry the eggplant slices until both sides are golden brown. Set aside.
5. In a food processor, combine the walnuts, garlic, ground coriander, ground fenugreek, cayenne pepper, red wine vinegar, and water. Blend until smooth.
6. Season the walnut mixture with salt and pepper to taste, then stir in the chopped cilantro.
7. Spread a spoonful of walnut mixture onto each eggplant slice, then roll the slices tightly.
8. Arrange the rolled eggplant slices on a serving platter and garnish with pomegranate seeds.

Notes

• If eggplant slices are too thick to roll easily, use a mandolin to achieve even slices.
• Serve with Georgian bread or a simple side salad for a fuller meal.
• Rolls can be made a few hours ahead and kept covered in the fridge.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Georgian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.