Badrijani
- Media: Nigvziani badrijani
Nigvziani badrijani (Georgian: ნიგვზიანი ბადრიჯანი) is a Georgian dish made with fried eggplant stuffed with spiced walnut and garlic paste. It is often topped with pomegranate seeds.[1]
Preparation
Salted eggplants are sliced lengthwise, pressed to remove the bitter juice, left to rest. They are then fried in oil and refrigerated. The filling is prepared by blending walnuts, garlic, coriander, cayenne pepper, salt, fenugreek and vinegar with water in a food processor to give a puree, which is then seasoned. The fried eggplants and the stuffing are left to chill separately, and are assembled just a couple of hours before serving. To assemble, a layer of stuffing is placed on each piece of eggplant, which is then rolled up tightly. Badrijani can be garnished with red onions, coriander or pomegranate seed to serve.[2][3]
See also
- List of stuffed dishes
- Georgian cuisine
References
- ^ Berman, Michael (2010). Georgia Through Its Folktales. O Books. p. 112. ISBN 978-1-84694-279-2.
- ^ "Fried Eggplant Rolls With Walnut-Garlic Filling (Badrijani Nigvzit)". The Washington Post. Retrieved 7 December 2018.
- ^ "Badrijani, Georgia | DW | 24.05.2017". Deutsche Welle. Retrieved 7 December 2018.
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- Ajapsandali
- Ajvar
- Alinazik kebab
- Baba ghanoush
- Badrijani
- Baghara baingan
- Baingan bharta
- Beguni
- Caponata
- Ciambotta
- Confit byaldi
- Dahi baigana
- Dì sān xiān
- Eggplant papucaki
- Eggplant salads and appetizers
- Escalivada
- Fried aubergine
- Hünkârbeğendi
- İmam bayıldı
- Karnıyarık
- Kashk e badamjan
- Kyopolou
- Kulawong talong
- Malidzano
- Mirza ghassemi
- Moussaka
- Parmigiana
- Pasta alla Norma
- Pinđur
- Pisto
- Poqui poqui
- Ratatouille
- Rollatini
- Şakşuka
- Stuffed eggplant
- Tepsi baytinijan
- Tombet
- Tortang talong
- Türlü
- Zaalouk
- Zacuscă
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