StarInfiniteFood

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.