Low-Carb Baked Badrijani

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?

Step-by-step

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.

   

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.

   

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.

   

Recipe

Low-Carb Baked Badrijani

★★★★☆4.4 (20 ratings)

Georgian eggplant rolls stuffed with spiced garlic-walnut paste. Make this healthy low-carb, keto, paleo & ...

Hands on

20m

Overall

40m

Servings

4

5.7 g

Net carbs

4 g

Protein

32.8 g

Fat

334

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings, 16 rolls

• Eggplants:
• 2 large aubergines (eggplants) (350 g/ 12.3 oz)
• ¹/₄ cup extra virgin olive oil (60 ml/ 2 fl oz)
• pinch of sea salt or pink Himalayan salt
• 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.

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.

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.

Nutrition per serving, 4 rolls

Carbs 7%Protein 5%Fat 88% of calories

Net carbs

5.7 g

Total carbs

10.1 g

Fiber

4.4 g

Sugars

4.5 g

Protein

4 g

Fat

32.8 g

Saturated fat

4 g

Calories

334 kcal

Sodium

292 mg · 12.7% RDA

Magnesium

47 mg · 11.7% RDA

Potassium

349 mg · 17.4% EMR

Nutrition by ingredient

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

Serving size 4 rolls

• Gluten free
• Dairy free
• Egg free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian
• Vegan