Boursin Stuffed Eggplant Pockets
Serves 4
10 mins prep
15 mins cook
25 mins total
Boursin Stuffed Eggplant Pockets are tender, salty, sweet, and crunchy, featuring eggplant slices filled with a creamy Boursin and yogurt mixture, topped with a walnut-basil-date crunch.
0 servings
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1: Salt one side of the eggplant slices and let them sit for about 10 minutes. 2: While the eggplant sits, make the filling. Add the Boursin and yogurt to a bowl and mix to combine until creamy. Place in the refrigerator until ready to use. 3: Pat the eggplant dry with a paper towel to absorb the liquid, but do not rinse. 4: Heat a skillet over medium-high heat. Add about a tablespoon of olive oil and sear 3-4 slices of eggplant at a time for about 2-3 minutes per side. Remove and place them onto a paper towel to absorb excess oil and cool. Repeat until you are done with the eggplant. 5: While the eggplant cools, make the topping. Add the walnuts, dates, basil, lemon zest, and salt to a small bowl. Mix to combine. 6: To each eggplant slice, add a smear of the Boursin mixture and close them to create a half moon. Next, add some of the topping to the rim of the Boursin.
