Eggplant Rolls (Badımcan Ruleti) — Azerbaijani Fried Eggplant with Garlicky Walnut Filling
Badımcan ruleti is a beloved Azerbaijani meze of thin fried eggplant slices rolled around a punchy garlic filling. It’s common on festive tables and tea spreads, balancing smoky eggplant with creamy, tangy richness.
Printable Recipe Card
Servings: 6 · Total: 45 min · Difficulty: medium
Ingredients (quick list)
- 600 g eggplant (2 medium, sliced lengthwise into 5 mm strips)
- 10 g fine salt (for salting eggplant to reduce bitterness)
- 80 ml sunflower oil (or other neutral oil)
- 120 g walnuts (finely ground)
- 12 g garlic (about 3 large cloves, minced to a paste)
- 150 g plain yogurt (thick, unsweetened)
- 30 g mayonnaise (adds classic richness and stability)
- 15 ml lemon juice (freshly squeezed)
- 1 tsp ground black pepper (about 2 g)
- 1 tsp ground coriander (about 2 g)
- 10 g fresh dill (finely chopped)
- 80 g pomegranate arils (for garnish)
+ 1 more in the full ingredients section below.
Steps (summary)
- Slice the eggplants lengthwise into even 5 mm strips so they roll without tearing. Sprinkle both sides with the measured salt a…
- Rinse the eggplant slices under cool water to remove excess surface salt, then pat them very dry with paper towels. Drying is e…
- Heat the sunflower oil in a wide skillet over medium-high heat until shimmering, about 175–180°C if you have a thermometer. Fry…
- Transfer fried slices to a paper-towel-lined tray and let them cool for 10 minutes. Cooling relaxes the flesh so the strips rol…
- Make the filling by mixing ground walnuts, garlic paste, yogurt, mayonnaise, lemon juice, black pepper, ground coriander, and c…
- Lay one eggplant strip flat and spread about 1 heaped teaspoon (roughly 12–15 g) of filling along the wider end. Roll it up snu…
+ 1 more steps in the full instructions section below.
Cultural Background
Badımcan ruleti is a hallmark of Azerbaijani cold appetizers, often served alongside herbs, pickles, and tea. The walnut-garlic profile reflects the region’s love of nuts and bright, dairy-based spreads at celebratory gatherings.
Equipment
💡 Tips
- Cut eggplant strips evenly at 5 mm so they cook at the same rate and roll without cracking.
- Keep the oil at a steady medium-high heat; if it’s too cool the eggplant turns greasy, and if too hot it browns before softening.
- For the cleanest rolls, spread filling only on the first third of the slice and roll tightly, seam-side down.
⚠️ Common Mistakes
❌ Skipping the drying step after rinsing the salted eggplant.
✅ Fix: Pat slices thoroughly dry and let them air-dry 5 minutes before frying to reduce splatter and oil absorption.
❌ Overfrying until the eggplant turns crisp and breaks when rolled.
✅ Fix: Fry only until soft and pliable, lightly golden, then cool before rolling.
❌ Using thin yogurt that makes the filling runny.
✅ Fix: Use thick yogurt or strain it 30 minutes, and keep the walnut grind fine to help bind.
🧊 How to Store
Refrigerate assembled eggplant rolls in an airtight container for up to 2 days. Serve cold or let stand 10 minutes at room temperature; avoid reheating, as the yogurt filling can separate and the eggplant may turn oily.
📅 Make Ahead
Fry the eggplant up to 1 day ahead and refrigerate between parchment layers. Mix the filling up to 12 hours ahead, then assemble and garnish shortly before serving for the freshest look.
🍽️ Pairs Well With
- Black tea
- lavash
- fresh herbs platter
- pickles
- tomato-cucumber salad.
Regional Variations
- Some Azerbaijani home cooks add a pinch of ground sumac (about 1 g) for extra tang and a deeper color.
- In some families, the filling is made without mayonnaise and uses only thick yogurt plus more walnuts for a denser paste.
- A popular party version tops each roll with a single pomegranate aril and a tiny dill sprig for a more formal presentation.
Ingredients
- 600 geggplant (2 medium, sliced lengthwise into 5 mm strips)
- 10 gfine salt (for salting eggplant to reduce bitterness)
- 80 mlsunflower oil (or other neutral oil)
- 120 gwalnuts (finely ground)
- 12 ggarlic (about 3 large cloves, minced to a paste)
- 150 gplain yogurt (thick, unsweetened)
- 30 gmayonnaise (adds classic richness and stability)
- 15 mllemon juice (freshly squeezed)
- 1 tspground black pepper (about 2 g)
- 1 tspground coriander (about 2 g)
- 10 gfresh dill (finely chopped)
- 80 gpomegranate arils (for garnish)
- 10 gfresh parsley (roughly chopped)
🔄 Substitutions
- plain yogurt→ strained Greek yogurt
- walnuts→ hazelnuts
- pomegranate arils→ finely diced tomato
Instructions
- 1
Slice the eggplants lengthwise into even 5 mm strips so they roll without tearing. Sprinkle both sides with the measured salt and rest them in a colander for 20 minutes to draw out moisture and bitterness.
- 2
Rinse the eggplant slices under cool water to remove excess surface salt, then pat them very dry with paper towels. Drying is essential because wet eggplant will splatter in oil and absorb more fat during frying.
- 3
Heat the sunflower oil in a wide skillet over medium-high heat until shimmering, about 175–180°C if you have a thermometer. Fry the eggplant slices in batches for 2–3 minutes per side, turning once, until soft and lightly golden.
- 4
Transfer fried slices to a paper-towel-lined tray and let them cool for 10 minutes. Cooling relaxes the flesh so the strips roll neatly and helps excess oil drain away.
- 5
Make the filling by mixing ground walnuts, garlic paste, yogurt, mayonnaise, lemon juice, black pepper, ground coriander, and chopped dill in a bowl. Stir until thick and spreadable, then rest it for 5 minutes so the garlic and walnut flavors bloom.
- 6
Lay one eggplant strip flat and spread about 1 heaped teaspoon (roughly 12–15 g) of filling along the wider end. Roll it up snugly into a tidy cylinder and place seam-side down; repeat with the remaining slices until all rolls are formed.
- 7
Arrange the rolls on a serving platter and chill for 15 minutes so the filling sets and the flavors meld. Garnish with pomegranate arils and chopped parsley right before serving for a fresh, festive finish.
🪪 Recipe Passport
Cultural Background
Badımcan ruleti is a hallmark of Azerbaijani cold appetizers, often served alongside herbs, pickles, and tea. The walnut-garlic profile reflects the region’s love of nuts and bright, dairy-based spreads at celebratory gatherings.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
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