Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce)

Fried Eggplant with Walnut Sauce (Badridzhani Nigvsit)

Fried Eggplant with Walnut Sauce (Badridzhani Nigvsit)

Tender fried eggplant sandwiches pesto-like walnut sauce in this appetizer recipe.Landon Nordeman

Tender Japanese eggplant work best in this appetizer of fried eggplant sandwiching pesto-like walnut sauce. Pomegranate seeds are often used for garnish.

Badridzhani Nigvsit (Fried Eggplant with Walnut Sauce)
Tender Japanese eggplant work best in this appetizer recipe from the Republic of Georgia.
Yield: serves 6-8

Ingredients

  • 1 cup toasted walnuts
  • 13 cup packed cilantro leaves
  • 14 cup packed basil leaves
  • 14 cup packed parsley leaves
  • 1 tsp. ground fenugreek
  • 12 tsp. hot paprika
  • 14 tsp. ground turmeric
  • 1 tbsp. red wine vinegar
  • 1 clove garlic, minced
  • 12 small yellow onion, roughly chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 1 12 cups canola oil
  • 4 small Japanese eggplant, trimmed and sliced lengthwise 1/2" thick
  • 12 small red onion, thinly sliced crosswise into rings

Instructions

  1. Place walnuts, half each of the cilantro, basil, and parsley, plus fenugreek, paprika, turmeric, vinegar, garlic, yellow onions, salt, pepper, and 13 cup water in a food processor; purée until very smooth, about 2 minutes. Set sauce aside.
  2. Heat oil in a 12" skillet over medium-high heat. Working in batches, fry eggplant, flipping once, until golden and cooked through, about 4 minutes. Transfer to paper towels to drain and cool; season with salt and pepper.
  3. Spread each slice of eggplant with about 2 tbsp. walnut sauce and fold in half; transfer to a serving platter and garnish with remaining cilantro, basil, and parsley leaves, and the sliced red onions.