Smoky aubergine dip with labneh and harissa-spiced nuts

Name: Smoky aubergine dip with labneh and harissa-spiced nuts
Ingredients: 2 cups full-fat Greek yogurt; 14 oz eggplants; 14 oz red pointed peppers; 2 cloves garlic; 2 tbsp maple syrup; 1 1/2 tsp harissa; 1 tbsp water; 3/4 cup blanched almonds; 3 tbsp tahini; 3 tbsp lemon juice; 1 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp cayenne pepper; 2 tbsp parsley (chopped); 1 tsp smoked paprika powder; 2 tbsp pomegranate seeds (for serving); 1/2 bundle mint (optional); 1/2 bundle parsley (optional); salt; flatbread (for serving); 4 cl Yeni Rakı 1937 (for serving)

www.kitchenstories.com

Experience Istanbul at home! Surprise your guests with this multi-layered eggplant dip.

Keywords

snack
baking
roasting
middle eastern
vegetarian
starter
side
crowd pleaser
prepare ahead
pescetarian
dinner party
Partner Content
spices
Meatless
finger food
savory
for four
sauces and dips
frying
dairy

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