Smoky aubergine dip with labneh and harissa-spiced nuts

Step 1/5

• 250 g full-fat Greek yogurt
• ½ clove garlic
• salt

• bowl (large)
• fine grater
• rubber spatula
• cheese cloth

Place the yogurt in a bowl, add a little salt and grate in the garlic and stir. Using a spatula, transfer the mixed yogurt to a clean kitchen towel or cheesecloth, twist it up and hang it over a bowl to drain. This step can also be done the night before and can be kept in the fridge.

Step 2/5

• 200 g eggplants
• 200 g red pointed peppers

• oven
• baking sheet
• parchment paper
• bowl
• plastic wrap
• sieve

Set your oven broiler on high or preheat to 482°F/250°C. Line a baking sheet with parchment paper. Prick the eggplants all over with a fork and place them with the peppers on the baking sheet and place in the oven. Grill the peppers for approx. 20 min., flipping halfway. Continue to grill the eggplants for approx. 30–40 min. until they are also soft and charred. Remove the peppers from the oven to a bowl and cover with plastic wrap or a plate to steam them. Once roasted, place the eggplants in a colander and allow the bitter juices to drain for approx. 15 min.

Step 3/5

• 1 tbsp maple syrup
• ¾ tsp harissa
• ½ tbsp water
• 50 g blanched almonds

• bowl
• frying pan
• cooking spoon
• baking sheet
• parchment paper

In the meantime, prepare the harissa nuts. Prepare a baking sheet with parchment paper. Mix the maple syrup, harissa and water. Place the nuts in a pan and pour the harissa mixture over them. Stir over a medium heat for approx. 5–10 min. Then transfer to the prepared baking sheet and leave to cool.

Step 4/5

• 1½ tbsp tahini
• 1½ tbsp lemon juice
• ½ tbsp olive oil
• ½ tsp ground cumin
• ¼ tsp cayenne pepper
• 1 tbsp parsley (chopped)
• ½ tsp smoked paprika powder
• ½ clove garlic
• salt

• knife
• cutting board
• bowl (large)

Once the eggplants and peppers are cool enough to handle, carefully peel them. Remove the core from the peppers. Keep a little of the released bell pepper juice, but taste first to see if it is sweet, if not then discard. Roughly chop the vegetables into small pieces, place in a bowl and mix with tahini, lemon juice, a little bell pepper juice (if using), a little salt, olive oil, cumin, cayenne pepper, chopped parsley and smoked paprika powder. Then grate a clove of garlic over it.

Step 5/5

• 1 tbsp pomegranate seeds (for serving)
• ¼ bundle mint (optional)
• ¼ bundle parsley (optional)
• salt
• flatbread (for serving)
• 2 cl Yeni Rakı 1937 (for serving)

To serve, spread the yoghurt on a plate, top with a layer of eggplant dip and then the nuts. Garnish with pomegranate seeds, mint and parsley and serve with flatbread. For the best meze experience, serve the classic drink Yeni Rakı with water in a rakı glass or with the cocktail "Anatolian Paloma".

Enjoy your meal!