Badridzhani nigvzit - eggplant with nuts
One of the most popular Georgian appetisers, typically served at family gatherings, feasts, and commonly found in Georgian restaurants. A delicious combination of eggplant with walnuts, pomegranate, and coriander.
Preparation: 1h 30 min
Medium
Preparation: 1h 30 min
Medium
Ingredients:
- 80 g water
- 1 g turmeric, ground
- 20 g coriander leaves
- 200 g pomegranate
- 8 g garlic
- 10 g salt
- 200 g Walnuts
- 600 g aubergine, raw
- 50 g Oil, rapeseed
- 2 g Kolendra, nasiona
- 2 g Cząber
Method of cooking:
- Place the bowl on the lid without a measuring cup, reset the scale, and weigh 600 grams of long eggplants sliced lengthwise into 1 cm thick slices. Rub each slice with 1 pinch of salt to remove bitterness. Set aside the salted eggplant slices for 15-20 minutes.
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