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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
Serving size 4 rolls
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
- 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.
- 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.
- 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.
- 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.
Ingredient nutritional breakdown (per serving, 4 rolls)
| Net carbs | Protein | Fat | Calories |
|---|
| Eggplant (aubergine), fresh |
| 2.5 g | 0.9 g | 0.2 g | 22 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Walnuts, nuts |
| 1.3 g | 2.9 g | 12.2 g | 123 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 0 kcal |
| Coriander seed, ground |
| 0.1 g | 0.1 g | 0.1 g | 1 kcal |
| Spices, fenugreek seed |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Lemon juice, fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Pomegranates, raw |
| 0.8 g | 0.1 g | 0.1 g | 5 kcal |
| Total per serving, 4 rolls |
| 5.7 g | 4 g | 32.8 g | 334 kcal |
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