Badrijani
Georgian cuisine, shaped by East European and Middle Eastern influences, features unique spice blends, including the traditional Khmeli-Suneli, often prepared from family-secret recipes. Walnuts, a dietary staple, shine in this rich eggplant-walnut dish enhanced with an exotic medley of spices.
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
- 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)
Instructions
Prepare
- 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.
Optional
- Add raw or fried onions. Mix well.
Cook
- 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!
Notes
- 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.