Low-Carb Baked Badrijani

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Traditional Badrijani is a Georgian dish made with fried eggplant stuffed with a spiced walnut paste. Today I made a healthy version, baked rather than fried, and stuffed with my own signature twist on the walnut filling. I found it needed a little lemon juice to really make the paste come alive. See what you think.

A Vegan Keto recipe that even without the cheese and meat is absolutely delicious. Topped with the treasures of the Middle East, plump, sweet pomegranate seeds and fragrant fresh cilantro.

Can be served whole or why not cut them in half and serve as appetisers for a little al fresco summer entertaining?

Hands-on Overall

Nutritional values (per serving, 4 rolls)

5.7 grams 4.4 grams 4 grams 32.8 grams 4 grams 334 calories
Total Carbs10.1grams
Net Carbs5.7grams
of which Saturated4grams
Magnesium47mg (12% RDA)
Potassium349mg (17% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (5%), fat (88%)

Ingredients (makes 4 servings, 16 rolls)

Garlic-Walnut Filling:
  • 3/4 cup of walnuts (75 g/ 2.6 oz)
  • 2 cloves garlic (or one large)
  • 1/2 tsp apple cider vinegar
  • 1 tsp ground coriander
  • 1/8 tsp fenugreek
  • salt and pepper to taste
  • 2 tbsp extra virgin olive oil (30 ml/ 1 fl oz)
  • 1/3 cup water (80 ml/ 2.7 fl oz)
  • juice from 1/2 lemon
To Serve:
  • 1 tbsp freshly chopped cilantro
  • 1/4 cup fresh pomegranate seeds (22 g/ 0.8 oz)
A fun way to learn about healthy low-carb eating!
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  1. Preheat the oven to 190 °C/ 375 °F (fan assisted). Make sure your aubergines are fresh and firm. Remove the stalks and using a mandolin or by hand slice the aubergines into slices, lengthways, about 1/2 cm (1/4 inch) thick.
  2. Using a silicone or pastry brush, coat both sides of the aubergine with olive oil and place on a greaseproof lined baking tray. Bake in the oven for 20 minutes until soft, able to roll but not too mushy. Flip after 10 minutes for even cooking. Low-Carb Baked Badrijani
  3. Meanwhile, place all the walnut mix ingredients in a high speed food processor and mix until smooth. This can be made up to a day in advance. Low-Carb Baked Badrijani
  4. Once the aubergines are cooked, remove from the oven and allow to cool slightly. Spread approximately 1 teaspoon of walnut paste per slice on the aubergine, sprinkle with a few pomegranate seeds and a pinch of fresh cilantro. Roll. Top with left over pomegranate seeds and cilantro. Low-Carb Baked Badrijani
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (1)

Love eggplant and that's a dish I want to try!