Low-Carb Baked Badrijani

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Low-Carb Baked BadrijaniPin recipeFollow us 111.3k

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?

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Hands-on Overall

Nutritional values (per serving, 4 rolls)

Net carbs5.7 grams
Protein4 grams
Fat32.8 grams
Calories334 kcal

Calories from carbs 7%, protein 5%, fat 88%

Total carbs10.1 gramsFiber4.4 gramsSugars4.5 gramsSaturated fat4 gramsSodium292 mg(13% RDA)Magnesium47 mg(12% RDA)Potassium349 mg(17% EMR)

Ingredients (makes 4 servings, 16 rolls)

Eggplants:
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)

Instructions

  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

Ingredient nutritional breakdown (per serving, 4 rolls)

Net carbsProteinFatCalories
Eggplant (aubergine), fresh
2.5 g0.9 g0.2 g22 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Walnuts, nuts
1.3 g2.9 g12.2 g123 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Apple cider vinegar
0 g0 g0 g0 kcal
Coriander seed, ground
0.1 g0.1 g0.1 g1 kcal
Spices, fenugreek seed
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Water, still
0 g0 g0 g0 kcal
Lemon juice, fresh
0.4 g0 g0 g1 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Pomegranates, raw
0.8 g0.1 g0.1 g5 kcal
Total per serving, 4 rolls
5.7 g4 g32.8 g334 kcal
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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!

Reply