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
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!
