Georgian Badrijani


The Georgian cuisine developed unique spice blends influenced by their East European and Middle Eastern neighbors. Every family has a secret recipe for the traditional Khmeli-Suneli blend. Walnuts play a prominent role in their daily diet. Enjoy this rich eggplant-walnut dish with an exotic spice blend.
Hands-on Time 30 mins
Course Main Course
Cuisine Georgian
Servings 3


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


  • 2 tbsp cilantro chopped
  • 1 onion chopped
  • 8 oz  prosciutto or other thin ham 
  • 1 cup pomegranate seeds

Culinary Spice Kit

  • Khmeli-Suneli (coriander, fenugreek, marigold, hyssop, paprika, mint, black pepper, turmeric, savory, methi, basil, cinnamon, and cloves)



  • In a BOWL, add eggplant slices sprinkled with 1 tsp salt.
  • Let sit for 30 minutes.
  • Rinse, press water out, and pat dry.

Walnut Paste

  • In a FOOD PROCESSOR, grind walnuts, garlic, cilantro (optional), and vinegar.
  • Gradually add water (up to 1/2 cup) to create a thick spread.
  • Season with about half of the Badrijani spices and salt to taste.


  • Add raw or fried onions. Mix well.


  • In a PAN, heat oil over medium heat.
  • Fry eggplants on both sides until they are cooked and turn slightly brown.

Finish & Serve

  • Spread walnut paste on each eggplant slice.
  • Serve badrijani with fresh bread.
  • Optionally, top badrijani with ham and/ or garnish with pomegranate seeds.
  • Enjoy!


  • Substitute walnuts with pecan or other nuts.
  • Substitute eggplants with four zucchini.
  • Without a food processor:
    Use a store-bought nut butter.
  • For badrijani rolls:
    Slice eggplants lengthwise. After the walnut paste is spread on top, roll them up.