|Place of origin||Georgia|
|Main ingredients||Eggplant, walnut paste|
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 seasoned. 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.
- 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.