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Dive into the rich culinary traditions of Georgia with our Vegan Badrijani – a mouthwatering dish that captures the essence of Georgian cuisine. Badrijani, also known as Eggplant Rolls, are a beloved appetizer that features tender slices of eggplant filled with a flavorful walnut and herb mixture. This vegan version retains all the authentic taste while offering a plant-based twist that everyone can enjoy. Join us on a journey to discover the vibrant flavors of Georgia through this exquisite dish.
Badrijani, a popular dish hailing from the country of Georgia, offers a taste of the vibrant and diverse culinary traditions of the South Caucasus. This flavorful vegan dish is often enjoyed as an appetizer or side dish and showcases the country’s rich culinary heritage.
- Badrijani is named after the Georgian word “badrijani,” which means “eggplant” or “aubergine,” highlighting the central role this vegetable plays in the dish.
- Georgia is renowned for its use of aromatic herbs and spices, and Badrijani is no exception. It combines earthy eggplant with a flavorful walnut paste, resulting in a harmonious blend of textures and tastes.
- While traditional Badrijani features a walnut and garlic paste, variations may include other ingredients like pomegranate seeds or fresh herbs, offering a playful twist on the classic recipe.
Badrijani is not only a delicious representation of Georgian cuisine but also a testament to the country’s cultural diversity and its love for bold flavors and vibrant ingredients.
Vegan Badrijani
Vegan Badrijani is a delightful appetizer that showcases the artful combination of earthy eggplant, savory walnut paste, and aromatic herbs. The dish is not only a celebration of flavors but also a homage to Georgian culinary heritage. The creamy walnut filling complements the tender eggplant slices perfectly, resulting in a harmony of textures and tastes that will leave your taste buds enchanted. With its vibrant presentation and rich history, Vegan Badrijani is a must-try dish for both vegans and enthusiasts of global cuisine.
Tools and Equipment
- Baking sheet: Buy On Amazon
- Mixing bowls: Buy On Amazon
- Food processor or blender: Buy On Amazon / Buy On Amazon
- Knife: Buy On Amazon
- Cutting board: Buy On Amazon
Ingredients
Step-by-Step Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch-thick strips.
Brush the eggplant slices lightly with olive oil and arrange them on a baking sheet.
Roast the eggplant slices in the preheated oven for about 15-20 minutes, or until they are tender and slightly golden.
While the eggplant is roasting, prepare the walnut filling. In a food processor, combine the toasted walnuts, chopped cilantro, chopped parsley, minced garlic, red wine vinegar, pomegranate molasses, salt, and pepper.
Process the mixture until you have a coarse paste. Adjust the seasoning if needed.
Once the eggplant slices are roasted, allow them to cool slightly.
Take a spoonful of the walnut filling and spread it evenly over each eggplant slice.
Carefully roll up the eggplant slices, securing the filling inside.
Arrange the vegan Badrijani on a serving platter.
Drizzle with a touch of pomegranate molasses and garnish with pomegranate seeds and additional chopped herbs.
Let the flavors meld by allowing the rolls to rest for 15-20 minutes before serving.
Servings 12
- Amount Per Serving
- Calories 97.55kcal
- % Daily Value *
- Total Fat 6.85g11%
- Saturated Fat 0.67g4%
- Sodium 67.92mg3%
- Potassium 278.24mg8%
- Total Carbohydrate 8.47g3%
- Dietary Fiber 3.62g15%
- Sugars 4.14g
- Protein 2.57g6%
* 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.
Note
Tips and Variations:
- Add a kick of heat: For a spicy twist, sprinkle red pepper flakes on the walnut filling before rolling up the eggplant.
- Nut-free version: Swap out the walnuts for sunflower seeds or pumpkin seeds to make this dish nut-free.
Serving Suggestions:
- Serve the Vegan Badrijani as an appetizer alongside a selection of other Georgian-inspired dishes, or include them in a mezze platter for a diverse and flavorful spread.
Allergen Information:
- Vegan Badrijani is typically allergen-free, as it consists of eggplant and a walnut paste made with garlic and spices. However, individuals with nut allergies should exercise caution or opt for nut-free alternatives when making the walnut paste.
Wine or Drink Pairing:
- Vegan Badrijani pairs beautifully with a variety of Georgian wines, known for their distinct character and flavors. Try it with a Georgian red wine like Saperavi or a white wine like Rkatsiteli for an authentic experience.
- For a non-alcoholic option, consider serving Badrijani with Georgian lemonade, a refreshing beverage with a hint of citrus and herbs.
Storage and Leftovers:
- Badrijani can be stored in an airtight container in the refrigerator for up to two days. The flavors may meld and intensify, making it even more delicious after a day or two.
- When reheating, do so gently on low heat to prevent the eggplant from becoming mushy. If necessary, sprinkle with fresh herbs or pomegranate seeds to refresh the dish before serving.
- Leftover Badrijani can also be creatively used as a sandwich or wrap filling, adding a burst of flavor and creaminess to your meal.
