Badrijani Nigvzit

This gorgeous Georgian recipe for aubergine rolls filled with a walnut paste was as simple as it was delicious. 

Ingredients
serves 2
6 aubergines, long narrow variety (or 3 large) 
150g cup walnuts
2 garlic clove
1 tsp white wine vinegar
1 tsp ground coriander
1 tsp ground marigold petals (or ground fenugreek optional)
salt, to taste
100ml cup water
olive oil

to garnish
fresh coriander, roughly chopped
1/2 red onion, thinly sliced and soaked in some vinegar 
Pomegranate seeds

Method


In a blender combine the walnuts, garlic, vinegar, ground marigold petals, ground coriander and a good pinch of salt. Gradually add some water until it forms a smooth paste, thick enough to spread.  Taste and adjust the seasoning to your preference by adding a little more spice, vinegar or salt to balance the taste.   Transfer to a bowl and cover with clingfilm. Chill in the fridge for at least an hour or overnight.

Slice the aubergine lengthwise into 1cm thick slices. Salt them well and place in a colander covered with a damp tea towel for half an hour.

Rinse and pat dry with kitchen paper.

In a large frying pan bring a good amount of olive oil to a medium heat. Once hot enough place a few slices of aubergine at a time and fry until cooked and browned on both sides. Drain on kitchen paper and cook the rest of the aubergine. (If you're having a barbecue then you could also cook them over the coals for added smokiness.) 

Place a slice of aubergine on a flat surface then spread a thick layer of the walnut paste over it. Roll the aubergine up tightly. Wipe off any excess filling and place the rolled aubergine on the serving plate. Continue until you have used all the aubergine slices.

Garnish the dish with some chopped coriander, pickled red onion and pomegranate seeds.