Badrijani Nigvzit (ბადრიჯანი ნიგვზით)

Georgia — a dish of the supra table across all regions; the walnut-garlic filling reflects the broader Georgian culinary identity of walnut as a flavour carrier

Thin slices of fried aubergine rolled around a walnut-garlic paste perfumed with khmeli suneli and topped with pomegranate seeds — one of the essential meze dishes of the Georgian supra table. The aubergine is salted, pressed, and fried in vegetable oil until deep brown and pliable; while still warm but not hot it is spread with the walnut filling, rolled into a cylinder, and presented with a pomegranate seed on top and a sprig of fresh coriander. The walnut paste must be made fresh: ground walnuts, garlic, white wine vinegar, coriander seed, blue fenugreek, and marigold petals (Imeritian saffron) worked to a thick, cohesive spread. The dish is always served at room temperature and can be prepared hours ahead.

• The fried-vegetable-with-nut-filling concept parallels Middle Eastern stuffed vegetables; the walnut-garlic paste echoes Turkish tarator and Circassian chicken; the pomegranate finish is shared with Persian cuisine and Levantine meze

Part of the cold meze spread at supra; eaten at room temperature with bread; pairs with Rkatsiteli or orange wine from Georgia; visually striking and often the first dish guests photograph at a Georgian table