Georgian Badrijani


The Georgian cuisine developed unique spice blends influenced by their East European and Middle Eastern neighbors. Every family has their own recipe for the traditional Khmeli-Suneli blend. Walnuts play a prominent role in their daily meals. Enjoy this rich eggplant-walnut dish.
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


  • 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)


Prepare the eggplants

  • In a BOWL, add eggplant slices seasoned with 1 tsp salt.
  • Let sit for 30 minutes.
  • Rinse, squeeze, and pat dry.

Prepare the 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.


  • Mix in fried or raw onions.

Fry the eggplants

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


  • Spread walnut paste on each eggplant slice.


  • Garnish with pomegranate seeds.


  • Serve Badrijani with fresh bread.
  • Enjoy!