Starter Georgian
Georgian aubergine rolls with walnut paste and pomegranate
Vegan
Editorially prepared
Baked aubergine slices filled with a thick walnut, garlic and coriander paste, finished with pomegranate. This version of Georgian badrijani nigvzit is served without reheating as part of a meze spread. Makes approximately 12–16 rolls.
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Ingredients
4 servings · metric units
For a larger quantity, bake the slices in batches without overlapping them. Each additional batch needs about 20–25 minutes in the oven, plus time for transferring and cooling. Adjust the water to the consistency of the paste.
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You’ll need
Sharp knife and chopping board · Two large baking trays and baking parchment · Oven · Kitchen paper or a clean cloth · Pastry brush and spatula · Small food processor or mini chopper · Bowl, spoon, measuring jug and kitchen scales · Two cooling racks · Dark serving platter
Method
0/8 stepsSlice the aubergines
Wash the aubergines, trim off the stalks and cut lengthways into slices about 5 mm thick, leaving the skins on. Arrange on the trays and salt lightly on both sides. Allow about 10 minutes for this preparation.
Slice the aubergines Rest the salted slices
Leave the salted slices for 15 minutes; beads of moisture should appear on the surface. Set the oven to 200°C conventional. Make the walnut paste during this wait, leaving the aubergines on their trays.
15:00Rest the salted slices Blend the walnut paste
Measure the paste ingredients and peel the garlic. Grind the walnuts finely in the processor, then add the garlic, vinegar, ground coriander and optional fenugreek. Blend, adding the water a little at a time and scraping down the sides. Stop when the paste is thick, finely ground and easy to spread, but does not run off a spoon. You may not need all the water. Season with salt and transfer to a bowl; allow about 10 minutes.
Blend the walnut paste Dry and brush with oil
Once the salting time is over, pat both sides of the slices thoroughly dry, removing moisture and excess salt. Line the dry trays with baking parchment. Brush both sides of the aubergines thinly with oil, sharing all the measured oil between the slices. Arrange in a single layer without overlapping. Allow about 7 minutes.
Dry and brush with oil Bake until soft and flexible
Check that the oven has reached 200°C and put in both trays. Bake for about 20–25 minutes from putting them in. Halfway through, turn the slices and swap the trays between shelves. The finished slices should be soft all the way through, lightly golden and able to bend without cracking; they should not be crisp. Check after 20 minutes. If the centres are still firm, continue baking and check every few minutes, removing finished slices sooner.
20:00Bake until soft and flexible Cool the aubergines
Take the trays out of the oven. Slide the parchment with the baked slices onto cooling racks, keeping the aubergines in a single layer. Leave to cool for about 20 minutes from this point, until they reach room temperature. If they are still warm, wait longer before adding the paste.
20:00Cool the aubergines Fill and roll
Check that the slices have cooled and the paste is still spreadable. Divide the paste evenly between the slices and spread it in a thin layer, leaving a small clear border at one short end. Roll from the opposite end without squeezing hard, so the filling stays inside. Place seam-side down on a dark platter. Allow about 12 minutes for rolling.
Fill and roll Add pomegranate and serve
Just before serving, scatter the pomegranate seeds over and between the rolls. Serve at room temperature without reheating. If making ahead, cover and refrigerate the rolls before adding the pomegranate. Garnish only when serving; serve cold or take a portion out of the fridge about 20 minutes beforehand.
Add pomegranate and serve
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Tips
- Cut the slices as evenly as possible. Very thin edges may dry out sooner; remove any finished slices and leave thicker ones to cook longer.
- The paste should hold on a spoon but spread easily without tearing the aubergine. Stop the processor and scrape down the sides rather than immediately adding more water.
- For serving the next day, prepare the rolls without pomegranate and refrigerate for 12–24 hours. This additional time is not included in the main recipe time. Serve cold or take out a portion about 20 minutes before eating.
- For a Halloween meze spread, serve small portions on a dark platter and scatter over the pomegranate just before taking it to the table.
Storage
Keep the rolls without pomegranate in an airtight container in the fridge at 4°C or below for up to 2 days. You can make them a day ahead. Refrigerate within 2 hours of preparation. For a meze spread, put out small portions and replenish them from the fridge. Add the pomegranate just before serving.
Timing
Hands-on: 47 min · Cooking: 25 min · Resting: 35 min
The total allows for tasks done in parallel. The individual times can overlap.
