Smoky aubergine dip with labneh and harissa-spiced nuts | Recipe | Kitchen Stories

Ingredients

• 2 cups full-fat Greek yogurt
• 14 oz eggplants
• 14 oz red pointed peppers
• 2 cloves garlic
• 2 tbsp maple syrup
• 1.5 tsp harissa
• 1 tbsp water
• 0.75 cup blanched almonds
• 3 tbsp tahini
• 3 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• 0.5 tsp cayenne pepper
• 2 tbsp parsley (chopped)
• 1 tsp smoked paprika powder
• 2 tbsp pomegranate seeds (for serving)
• 0.5 bundle mint (optional)
• 0.5 bundle parsley (optional)
• salt
• flatbread (for serving)
• 4 cl Yeni Rakı 1937 (for serving)