Recipes · Georgian · Appetizers
Nigvziani Badrijani (Eggplant with Walnut Paste)
One serving has 404 kcal and 8 g protein, and at least a fifth of a woman's daily need of manganese (94%), copper (82%), vitamin K (39%), pyridoxine (29%), magnesium (27%) and phosphorus (25%). Ready in 40 minutes.
- Preparation: 30 min
- Cooking: 10 min
- Makes: 1 serving (203 g)
- Difficulty: Medium
- Diets: Vegan, Gluten-free, Dairy-free, Low carb
- Contains: nut, sulphite
Ingredients
- 120 g Eggplant, raw
- 38 g Walnuts
- 5 g Garlic, raw
- 5 g Vinegar, red wine
- 0.5 g Coriander seeds
- 0.3 g Fenugreek seeds
- 12 g Vegetable oil
- 10 g Pomegranate, raw
- 10 g Water
- 0.5 g Salt
- 2 g Cilantro, fresh
Method
- Slice the eggplant lengthwise into thin strips, salt lightly, and let them sit in a colander for 20 minutes to draw out bitterness, then pat dry.
- Blend the walnuts, garlic, coriander, fenugreek, vinegar, water and the remaining salt into a smooth, thick paste.
- Brush the eggplant strips with the oil and pan-fry (or grill) over medium heat for 2-3 minutes per side until soft and lightly browned.
- Let the eggplant cool for a few minutes until easy to handle.
- Spread a spoonful of the walnut paste along one end of each strip and roll it up.
- Arrange the rolls on a plate, scatter with pomegranate seeds and cilantro, and serve at room temperature.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 404 kcal | 19% |
| Carbohydrates | 16.3 g | |
| Water | 140 mL | |
| Fiber | 7 g | 24% |
| Protein | 7.6 g | 16% |
| Tryptophan | 0.08 g | |
| Threonine | 0.28 g | |
| Isoleucine | 0.31 g | |
| Leucine | 0.54 g | |
| Lysine | 0.24 g | |
| Methionine | 0.11 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.33 g | |
| Tyrosine | 0.19 g | |
| Valine | 0.37 g | |
| Histidine | 0.18 g | |
| Fat | 37.3 g | |
| Monounsaturated | 6.2 g | |
| Polyunsaturated | 24.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 20.6 g | |
| Saturated | 4.2 g | |
| Trans-Fats | 0.08 g | |
| Cholesterol | 0 mg | |
| Calcium | 64.2 mg | 6% |
| Copper | 0.74 mg | 82% |
| Iron | 1.7 mg | 10% |
| Magnesium | 82.3 mg | 27% |
| Manganese | 1.7 mg | 94% |
| Phosphorus | 176 mg | 25% |
| Potassium | 507 mg | 11% |
| Selenium | 3.1 µg | 6% |
| Sodium | 200 mg | |
| Zinc | 1.5 mg | 19% |
| Thiamin (vitamin B1) | 0.2 mg | 18% |
| Riboflavin (vitamin B2) | 0.12 mg | 11% |
| Niacin (vitamin B3) | 1.3 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.63 mg | 13% |
| Pyridoxine (vitamin B6) | 0.38 mg | 29% |
| Folate (vitamin B9) | 69 µg | 17% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 25.4 mg | 6% |
| Vitamin A | 8.3 µg | 1% |
| Vitamin C | 6.4 mg | 9% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.7 mg | 11% |
| Vitamin K | 35.2 µg | 39% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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