Nigvziani badrijani

Nigvziani badrijani
Voloran

Place of origin	Georgia, Armenia
Serving temperature	cold
Main ingredients	Eggplant, walnut paste
Media: Nigvziani badrijani Voloran

Nigvziani badrijani (Georgian: ნიგვზიანი ბადრიჯანი, romanized: nigvziani badrijani, lit. 'walnut eggplant'), or Voloran (Armenian: վոլորան) is a Georgian and Armenian dish made with fried eggplant stuffed with a spiced walnut and garlic paste. It is often topped with pomegranate seeds. However, the Armenian version may use spiced bell peppers and carrots, or labneh and walnuts as the filling instead of walnut paste.

Preparation

Salted eggplants are sliced lengthwise, pressed to remove the bitter juice, left to rest. They are then fried in oil and refrigerated. The filling is prepared by blending walnuts, garlic, coriander, cayenne pepper, salt, fenugreek and vinegar with water in a food processor to give a puree, which is then seasoned. The fried eggplants and the stuffing are left to chill separately, and are assembled just a couple of hours before serving. To assemble, a layer of stuffing is placed on each piece of eggplant, which is then rolled up tightly. It can be garnished with red onions, coriander or pomegranate seed to serve.

Ingredients

• 500 g eggplants

• 100 g ground walnuts

• 1 small white onion

• 2 small garlic cloves

• Handful coriander and parsley leaves

• 1/2 t ground coriander seed

• 1/2 t ground fenugreek seed

• 1/2 t ground marigold (tagetes)

• 1 pinch of cinnamon

• Salt and chili

• Sunflower seed oil

• Pomegranate seeds as garnish

See also

• List of stuffed dishes
• Georgian cuisine