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Badrijani Nigvzit

Telavi

Thin slices of fried eggplant rolled around a cool, garlicky walnut paste flecked with coriander, blue fenugreek, and a whisper of cayenne, then strewn with ruby pomegranate seeds. A staple of the Georgian appetizer course, badrijani is creamy, tangy, and visually unmistakable — soft purple folds against a scatter of red.