Restaurants featuring cuisine from the Republic of Georgia are popping up all cross the U.S., winning diners over with their gooey, cheesy egg-filled bread loaves of khachapuri, decadent soup dumplings khinkali, and flaky lobiani. Want to dip your toes into the food of the Black Sea? We suggest whipping up a few of these fried eggplant roll-ups from Taste of Persia, a 2017 James Beard International Cookbook award nominee. The nuttier, lighter cousin of the Italian eggplant rollatini, these roll-ups, or badrigiani, are coated in a spiced walnut paste, pan-fried, and served slightly chilled for an elegant dinner-party appetizer packed with unusual flavors. Get the recipe.
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Learn more about the 2017 James Beard Awards.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
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