Mzia Chichua, Georgia Team
Serves 4-6
500 grams/1-2 large eggplants
250 grams (2 C) walnuts
1 tsp dried blue fenugreek
1 tsp dried coriander
1 tsp paprika
1 tsp dried marigold
3 cloves garlic
3 tbs white wine vinegar
Salt
Vegetable oil
Crush the walnuts and garlic together. Add them to a mixing bowl and add the spices, salt, vinegar and 3-4 tbs of water. Mix thoroughly. Slice each eggplant lengthwise into 4 or 5 pieces. Add oil to a pan and fry the eggplant on a medium heat until cooked on both sides. Remove eggplant from the pan and use kitchen paper to absorb excess oil. Spread the walnut mixture onto each slice of eggplant and roll them up. Spread more walnut mixture on top of each roll. Serve cold. For a traditional Georgian touch, garnish with pomegranate seeds.
Enjoy!
Note: Nigvziani Badrijani is primarily a summer dish served as a starter; however, together with salad or potatoes, these stuffed eggplant rolls make a perfect fasting meal. This version is quite spicy, so adjust or omit seasoning to taste.
