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.

Badrijani Nigvzit (walnut And Herb Stuffed Eggplant)

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

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. In a bowl, combine the walnuts, garlic, parsley, cilantro, coriander, cumin, cayenne pepper, and salt.
  4. Place a spoonful of the walnut mixture onto each eggplant slice and roll it up.
  5. 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.
  6. 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