Boursin Labneh with Braised Aubergine

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

45 minutes cook

Serves 4

Spencer Lengsfield

Twisted: Unserious food tastes seriously good.

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!