Walnut & Herb Aubergine Rolls: Market‑Style Bites with Pomegranate

These aubergine (eggplant) rolls—called badrijani nigvzit in Georgia—are a fixture at bazaars, and family tables. Thin slices are fried or grilled until supple, then wrapped around a fragrant walnut paste spiked with garlic, coriander and herbs, finished with pomegranate seeds for a sweet‑tart crunch.

Cultural and Historical Background

Walnuts are a backbone of Georgian cooking, ground into sauces, and fillings from the lowlands to the mountain foothills. These rolls travel well, taste brilliant at room temperature, and fit naturally onto a supra feast platter alongside pkhali, salads, and breads. Vendors love them because they can be prepared ahead, and assembled to order.

How Traditional Vendors Prepare and Serve

Prep the Aubergines

Long aubergines are sliced lengthways, salted lightly, and left to weep for ten minutes. Slices are patted dry, then pan‑fried in a thin film of oil or grilled until soft, and flecked with char.

Walnut Paste

Walnuts are blitzed with garlic, coriander seed, paprika, a touch of vinegar, and fresh herbs—parsley, dill, sometimes a little tarragon—then loosened with warm water until spreadable. The paste should be smooth but with a faint grain that hints at the nut’s presence.

Assembly & Service

A ribbon of walnut paste is spread along each slice; it’s rolled, and set seam‑side down. Rolls are chilled briefly to set, then garnished with pomegranate seeds, and herbs. They’re sold by the piece from chilled cases or piled high on platters for self‑service.

Flavour and Texture Profile

Silky aubergine meets creamy walnut; garlic warmth, and coriander’s citrus spice finish with pomegranate’s juicy pop. The overall impression is savoury, herby, and gently smoky—refreshing even on hot market days.

Ingredient Spotlights, Sourcing Tips & Substitutions

Aubergines

Choose slender, firm fruits with glossy skins; fewer seeds mean sweeter flavour. Grilling over charcoal adds traditional smoke.

Walnuts

Buy fresh, pale kernels; stale nuts taste bitter. Toast lightly for extra aroma, then cool before grinding.

Spices & Herbs

Ground is essential; sweet paprika softens any bitterness. Dill, and parsley keep flavours green, and bright.

Substitutions

For nut‑free tables, sunflower‑seed paste with a spoon of tahini gives a similar body; add lemon to lift.

Technique from Authentic Vendors

• Even slices: 4–5 mm thick so they bend without tearing.
• Light salting: Draws out moisture for better browning.
• Oil control: Brush rather than pour—aubergine soaks oil greedily.
• Chill to set: Ten minutes in the fridge firms the rolls for easy stacking, and travel.

Regional Variations

• Kakheti: A touch more vinegar in the walnut paste.
• Adjara: Chopped fresh coriander leaf folded through for a greener profile.
• Home‑style: Raisins stirred into the paste for sweet contrast.

Pairings

Serve with lavash, tomato‑cucumber salad, and pickled jonjoli. Pour a chilled amber rkatsiteli, light lager or sparkling water with lemon.

Street‑Market Anecdotes

At weekend markets, trays of glistening aubergine rolls sit beside beetroot pkhali, and trays of herbs sold by the bunch. Vendors dab extra walnut paste on torn bread for impatient tasters; pomegranate seeds are sprinkled at the last moment so they sparkle under the awning lights.

Modern Twists and Home Adaptations

Grill Instead of Fry

Use a ridged pan or barbecue for smokier notes, and less oil.

Herb Variations

Add tarragon or basil for a fragrant, southern accent.

Open‑Face Bites

Smear walnut paste on crostini, and top with a strip of grilled aubergine, and a few pomegranate seeds for party canapés.

Step‑by‑Step (At a Glance)

1. Slice aubergines lengthways, salt lightly, pat dry.
2. Fry or grill until tender, and lightly charred.
3. Blend walnuts with garlic, coriander, paprika, vinegar, and herbs; loosen with warm water.
4. Spread, roll, and chill; garnish with pomegranate, and herbs.

Serving Size & Make‑Ahead

Allow three to four rolls per person as a starter. Rolls hold well for several hours chilled; bring to cool room temperature before serving.