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!