Boursin Labneh with Braised Aubergine

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!