|Place of origin||Georgia|
|Main ingredients||Eggplant, walnut paste|
Salted eggplants are sliced lengthwise and rested for a while, bitter juice of the eggplants is pressed out. Then they are fried in oil and stored in the refrigerator. The filling is prepared with walnuts, garlic, coriander, cayenne pepper, salt, fenugreek and vinegar. All of these ingredients are mixed in a food processor with water. Seasonings are added to this puree. It is recommended to let the fried eggplants and the stuffing to chill separately and to assemble them just a couple of hours before serving. A layer of stuffing is placed in each slide of the eggplants, and the latter should be rolled up tightly. Badrijani can be garnished with red onions, coriander or pomegranate seed.
- Berman, Michael (2010). Georgia Through Its Folktales. O Books. p. 112. ISBN 1-84694-279-9.
- "Fried Eggplant Rolls With Walnut-Garlic Filling (Badrijani Nigvzit)". The Washington Post. Retrieved 2018-12-07.
- "Badrijani, Georgia | DW | 24.05.2017". Deutsche Welle. Retrieved 2018-12-07.
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