Badrijani: Difference between revisions
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== Preparation == |
== Preparation == |
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Salted eggplants are sliced lengthwise |
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 seasones. 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.<ref>{{Cite web|url=https://www.washingtonpost.com/recipes/fried-eggplant-rolls-walnut-garlic-filling-badrijani-nigvzit/14549/?noredirect=on|title=Fried Eggplant Rolls With Walnut-Garlic Filling (Badrijani Nigvzit)|last=|first=|date=|website=The Washington Post|access-date=2018-12-07}}</ref><ref>{{Cite web|url=https://www.dw.com/en/badrijani-georgia/a-37838239|title=Badrijani, Georgia {{!}} DW {{!}} 24.05.2017|last=|first=|date=|website=Deutsche Welle|language=en-GB|access-date=2018-12-07}}</ref> |
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==See also== |
==See also== |
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Revision as of 15:00, 22 December 2021
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| Place of origin | Georgia |
|---|---|
| Main ingredients | Eggplant, walnut paste |
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 seasones. 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
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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