Below is information on how to prepare Walnut Eggplant (Kakliyani), a dish from Georgian cuisine that is part of the culturally diverse flavors of Düzce, and the ingredients for the Walnut Eggplant (Kakliyani) recipe.
Walnut Eggplant (Kakliyani) Ingredients:
5-6 large eggplants
1 teaspoon coriander (kinzi)
1 teaspoon basil
1 teaspoon cinchona (cibrise)
1 teaspoon turmeric
1 teaspoon foy herb
3-4 cloves of garlic
2 cups walnuts
1 cup vegetable oil
1 coffee cup grape vinegar
1 teaspoon salt
1 cup pre-boiled and cooled water
How to Make Walnut Eggplant (Kakliyani):
Peel the eggplants in a striped pattern. Cut them into long strips, not too thin. Then soak them in salted water until the bitterness is gone. The eggplants prepared in this way are fried. The walnuts are finely ground, all the spices are added and mixed. Water is added gradually until it reaches a porridge-like consistency. This sauce is spread on the fried eggplants, rolled up, and placed on a serving plate.
Preparation Time: 45 minutes. Serves 10-12.