Badrijani Nigvzit (walnut And Herb Stuffed Eggplant)
Badrijani Nigvzit is a traditional Circassian dish featuring eggplant stuffed with a flavorful walnut and herb mixture. This dish is a popular appetizer or side dish in Circassian cuisine, known for its bold flavors and unique combination of ingredients.
Ingredients
- 2 large eggplants
- 1 cup walnuts, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- Salt to taste
- 3 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplants lengthwise into 1/4-inch thick slices. Sprinkle with salt and let them sit for 15 minutes to draw out the bitterness. Pat dry with paper towels.
- In a bowl, combine the walnuts, garlic, parsley, cilantro, coriander, cumin, cayenne pepper, and salt.
- Place a spoonful of the walnut mixture onto each eggplant slice and roll it up.
- Heat the olive oil in a large skillet over medium heat. Add the stuffed eggplant rolls and cook until golden brown on all sides, about 3-4 minutes per side.
- Transfer the cooked rolls to a serving platter and serve warm.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 12g
- Protein
- 5g
- Fat
- 14g
Supplies
Skillet Serving platter
Tools
Knife Cutting board Bowl Spoon
Serving suggestions
Serve the Badrijani Nigvzit as an appetizer with a dollop of yogurt on top, or as a side dish alongside grilled meats and rice.
Tips & tricks
For a smokier flavor, you can grill the eggplant slices instead of cooking them on the stovetop.
Cost
$10