Boursin Labneh with Braised Aubergine

Super indulgent, creamy Boursin is the star in this recipe, but don’t skip the braised aubergine supporting act!

Done in 45 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the braised aubergine

2aubergines, sliced into spears

200gcherry tomatoes

1onion, sliced

300mlvegetable stock

1 tbspvinegar

6garlic cloves, thinly sliced

1 tbspharissa paste

1/2 tbsptomato paste

1 tbspsoy sauce

1 tspsugar

Olive oil

to serve

1 packBoursin garlic & herb

2 tbspthick strained yoghurt

1/2lemon, zest and juice

1 tbspfresh mint leaves, chopped

Pinchza'atar

Pinchchilli flakes

Crusty bread, toasted

Garlic and herb Boursin is spooned generously onto a sharing dish, then covered in braised aubergine, onion, and tomatoes. Light, easy to make, and only requires a few steps!

Method

Start by preparing all of the vegetables. Sprinkle the aubergine with salt, let sit for 15 minutes, then pat dry. Sear the aubergine on all sides with a splash of oil until golden brown, and set aside.

Add the onion and sliced garlic, and saute until fragrant. Add in a knob of butter if it’s looking a bit dry.

Add the harissa paste and tomato paste, and saute for a further couple of minutes. Pour in the soy sauce, vinegar, stock, and sugar. Add the aubergine back in, along with the whole cherry tomatoes, then cook on medium/low heat for 15-20 minutes or until the aubergine is tender and the tomatoes have burst.

Whisk together the boursin, lemon, and yoghurt. Spread generously over a plate. Using a slotted spoon, remove the aubergine and tomatoes from the pot and place directly over the boursin. Spoon over some of the sauce, along with a good drizzle of olive oil.

Finish with fresh mint, za’atar, chilli flakes, and lemon zest. Serve with crusty toasted bread, and dig in!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.