Badrijani

Badrijani Rolls

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Badrijani – A Walnut Deli

The Georgian cuisine developed unique spice blends influenced by their East European and Middle Eastern neighbors.

Khmeli-Suneli

Khmeli-Suneli is a traditional Georgian dry spice blend. Every family has their own recipe. Important ingredients are coriander and marigold.

The King of Nuts

Walnuts play a prominent role in many Georgian dishes. The delicious nuts are a daily ingredient. To get an idea how delicious they are, enjoy this rich eggplant-walnut dish.

Variations

  • Top Badrijani with thin slices of ham (e.g. prosciutto).
  • Substitute walnuts with any other nuts you like.
  • Try zucchini instead of eggplants.
  • For authentic Badrijani rolls, cut the eggplant lengthwise in thin long slices instead of the round slices. After you have spread the walnut paste on eggplants, roll the eggplants up.
  • To prepare the recipe without a food processor, use 250g ground nuts and grated garlic.

The Badrijani Culinary Spice Kit includes the following spices:

Khmeli-Suneli spice blend with coriander, fenugreek, marigold, hyssop, paprika, mint, black pepper, turmeric, savory, methi, basil, cinnamon, and cloves

The complete recipe spice kit is also available in our shop. Limited time only!

Discover New Flavors

Print Recipe
Badrijani
Cuisine Georgian
Servings
3-4
Ingredients
Shopping list
  • 2 eggplants cut into round slices, 1/4 inch thin
  • 2 cup walnuts unshelled
  • fresh bread of your choice
You might have
  • 3 cloves garlic or more to taste
  • 1 tbsp white vinegar
  • olive oil
  • salt
Optional
  • 1 cup pomegranate seeds
  • 2 tbsp cilantro chopped
  • 1 onion chopped
Culinary Spice Kit
  • Pouch Khmeli-Suneli (coriander, fenugreek, marigold, hyssop, paprika, mint, black pepper, turmeric, savory, methi, basil, cinnamon, and cloves)
Cuisine Georgian
Servings
3-4
Ingredients
Shopping list
  • 2 eggplants cut into round slices, 1/4 inch thin
  • 2 cup walnuts unshelled
  • fresh bread of your choice
You might have
  • 3 cloves garlic or more to taste
  • 1 tbsp white vinegar
  • olive oil
  • salt
Optional
  • 1 cup pomegranate seeds
  • 2 tbsp cilantro chopped
  • 1 onion chopped
Culinary Spice Kit
  • Pouch Khmeli-Suneli (coriander, fenugreek, marigold, hyssop, paprika, mint, black pepper, turmeric, savory, methi, basil, cinnamon, and cloves)
Instructions
Prepare the eggplants
  1. In a BOWL, add eggplant slices seasoned with 1 tsp salt.
  2. Let sit for 30 minutes.
  3. Rinse, squeeze, and pat dry.
Prepare the walnut paste
  1. In a FOOD PROCESSOR, grind walnuts, garlic, cilantro (optional), and vinegar.
  2. Gradually add water (up to 1/2 cup) to create a thick spread.
  3. Season with about half of the Badrijani Spices and salt to taste.
Optional
  1. Mix in fried or raw onions.
Fry the eggplants
  1. In a PAN, heat oil over medium heat.
  2. Fry the eggplants on both sides until they are cooked and turn slightly brown.
Finish
  1. Spread walnut paste on each eggplant slice.
Optional
  1. Garnish with pomegranate seeds.
Serve
  1. Serve Badrijani with fresh bread.
  2. Enjoy!
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