Plate with Badrijani, tasty stuffed eggplant rolls. pinit

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Transport your taste buds to the enchanting flavors of Georgia with our Badrijani recipe—an exquisite and vibrant dish that captures the essence of this diverse and ancient cuisine. Badrijani, with its tender eggplant rolls filled with a savory walnut paste, is a true celebration of Georgian culinary artistry. Delight in the symphony of flavors as tangy pomegranate seeds, fragrant herbs, and rich spices dance on your palate, taking you on a culinary journey to the heart of the Caucasus.

Badrijani is a traditional Georgian dish that’s beloved in the Caucasus region. This flavorful and unique appetizer consists of tender slices of eggplant stuffed with a garlicky walnut paste and often garnished with pomegranate seeds or fresh herbs. The name “badrijani” is derived from “badri,” which means eggplant in Georgian.

Georgian cuisine is known for its bold and diverse flavors, featuring ingredients like walnuts, pomegranates, garlic, and aromatic herbs. Badrijani perfectly encapsulates the essence of Georgian cooking, combining earthy, smoky eggplant with the richness of the walnut paste and the tang of pomegranate seeds.

The origins of this dish trace back to Georgia’s long culinary history, where it has been prepared and enjoyed for generations. Badrijani is commonly served at festive gatherings, family celebrations, and as part of a traditional Georgian feast.


Badrijani is a quintessential Georgian appetizer that embodies the country's dedication to fresh ingredients and bold flavors. The dish is characterized by its elegant presentation and harmonious blend of textures and tastes. Soft, roasted eggplant slices envelop a filling of finely ground walnuts seasoned with aromatic spices, creating a delightful contrast between creamy and crunchy. Topped with a drizzle of pomegranate molasses and jeweled with pomegranate seeds, Badrijani is a symphony of colors and flavors that is sure to captivate both the eyes and the taste buds.

Tools and Equipment

Prep Time 20 mins Cook Time 25 mins Rest Time 30 mins Total Time 1 hr 15 mins Difficulty: Intermediate Servings: 12 Calories: 113.4 Best Season: Suitable throughout the year


Step-by-Step Instructions

  1. Preheat the oven to 400°F (200°C).

  2. Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.

  3. Arrange the eggplant slices on a baking sheet, brush with olive oil, and sprinkle with a pinch of salt.

  4. Roast the eggplant slices in the preheated oven for 15-20 minutes, or until they are soft and slightly golden.

  5. While the eggplant is roasting, prepare the walnut filling. In a mixing bowl, combine the finely chopped walnuts, minced garlic, ground coriander, ground cumin, red pepper flakes, and salt.

  6. Add the chopped cilantro and parsley to the walnut mixture and mix well.

  7. Once the eggplant slices are roasted and slightly cooled, place a spoonful of the walnut filling on each slice and gently roll them up.

  8. Heat a skillet or frying pan over medium heat and add a splash of olive oil.

  9. Place the rolled eggplant slices in the skillet, seam side down, and cook for 2-3 minutes on each side, or until they are lightly browned and heated through.

  10. Remove the eggplant rolls from the skillet and let them cool for a few minutes.

  11. Arrange the Badrijani on a serving platter, drizzle with pomegranate molasses, and sprinkle with pomegranate seeds.

  12. Serve the Badrijani at room temperature as a delightful appetizer or side dish.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 113.4kcal
% Daily Value *
Total Fat 9.06g14%
Saturated Fat 0.87g5%
Sodium 67.42mg3%
Potassium 280.51mg9%
Total Carbohydrate 7.61g3%
Dietary Fiber 3.78g16%
Sugars 3.61g
Protein 3.05g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.


Tips and Variations:
  • For a nut-free version, replace the walnuts with sunflower seeds or pumpkin seeds.
  • Customize the level of spiciness by adjusting the amount of red pepper flakes.
  • Experiment with different fresh herbs such as mint or dill for a unique flavor profile.
Serving Suggestions:
  • Serve Badrijani as an appetizer at gatherings or as a delightful addition to a mezze platter.
Allergen Information:

Here's some allergen information for Badrijani:

  • Walnuts: This dish prominently features walnuts. Be cautious if you or anyone you are serving has a nut allergy.
Wine or Drink Pairing:

When enjoying Badrijani, consider these beverage pairings:

  • Georgian Wine: To truly embrace the Georgian culinary experience, pair Badrijani with Georgian wine, which is known for its unique flavors and production methods. A dry white wine like Rkatsiteli or a red wine like Saperavi complements the dish beautifully.

  • Herbal Tea: A cup of aromatic herbal tea, such as mint or chamomile, provides a soothing contrast to the rich flavors of the walnut paste.

Storage and Leftovers:

Here's how to store Badrijani and what to do with leftovers:

  • Storage: If you have leftover Badrijani, place them in an airtight container and refrigerate. They can be enjoyed cold or at room temperature.

  • Reheating: If you prefer to serve them warm, gently reheat in the oven or microwave. Be cautious not to overheat, as eggplant can become mushy.

  • Freezing: While Badrijani can be frozen, keep in mind that the texture of the eggplant may change upon thawing, becoming softer. If you choose to freeze them, do so in an airtight container with parchment paper between layers to prevent sticking.

Keywords: Badrijani, Georgian Eggplant Rolls, Walnut Stuffed Eggplant, Pomegranate Molasses, Georgian Cuisine

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