Badrijani nigvzit — aubergines with walnuts
Golden aubergine slices folded around a walnut, garlic and vinegar paste.
Active time40 min
Cooking20 min
Total1 h 15 minResting : 30 min
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Ingredients
- 500 g fresh aubergine
- 1 tsp ground coriander
- 3 garlic cloves
- 250 g walnut kernels
- 3 tbsp water
- 100 ml vegetable oil
- 1 tsp ground dried culinary marigold
- 1 tsp sweet paprika
- 1 pinch of salt — optional
- 3 tbsp white wine vinegar
- 1 tsp ground blue fenugreek
Preparation
Peel the garlic and process with the walnuts. Mix in the blue fenugreek, coriander, paprika, culinary marigold, vinegar and water. Add salt if using. The paste should be smooth enough to spread.
1 tsp ground coriander3 garlic cloves250 g walnut kernels3 tbsp water1 tsp ground dried culinary marigold1 tsp sweet paprika1 pinch of salt — optional3 tbsp white wine vinegar1 tsp ground blue fenugreek- knife
- chopping board
- food processor
- mixing bowl
- spoon
Wash and trim the aubergines, then slice lengthways. Fry in the oil over medium heat in batches, about 5 min per side, until tender and flexible. Drain on kitchen paper. Spread walnut paste on the slices and fold them. Distribute all the paste inside and on top of the aubergines. Cool for about 30 min and serve cold.
500 g fresh aubergine100 ml vegetable oil- knife
- chopping board
- frying pan
- tongs
- kitchen paper
- serving dish
- spoon
Allergens
- Tree nuts
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration