Boursin Stuffed Eggplant Pockets with Walnut-Date Crunch by @starinfinitefood

40 min

4 servings

🍆

300 g

Eggplant

🧂

0.75 g

Salt

🫒

15 ml

Olive oil

🧀

140 g

Boursin

🥣

60 ml

Plain Greek yogurt

🌰

40 g

Walnuts

🌿

6 g

Fresh basil

🌴

32 g

Dates

🍋

0.5 g

Lemon zest

  1. Slice
    • eggplant
    • salt

    Slice the eggplant into thin rounds, about 1/4 inch thick. Sprinkle one side of every slice with salt.

  2. Pat
    • eggplant
    • salt

    Let the salted eggplant rest for 10 minutes. Pat the slices dry with paper towels without rinsing.

  3. Mix
    • Boursin cheese
    • plain Greek yogurt

    Mix the Boursin cheese and plain Greek yogurt until smooth and creamy. Refrigerate the filling until assembly.

  4. Heat
    • eggplant
    • olive oil

    Heat the olive oil in a skillet over medium-high heat. Sear 3 to 4 eggplant slices for 2 to 3 minutes per side.

  5. Transfer
    • eggplant

    Transfer the seared eggplant to paper towels. Repeat the searing process until all slices are cooked and cooled slightly.

  6. Combine
    • walnuts
    • fresh basil
    • dates

    Combine the walnuts, fresh basil, dates, lemon zest, and remaining salt. Stir until the topping is evenly mixed.

  7. Spread
    • eggplant
    • Boursin cheese
    • plain Greek yogurt

    Spread a portion of the Boursin filling over one half of each eggplant round. Fold each round in half to form a pocket.

  8. Press
    • walnuts
    • fresh basil
    • dates

    Press the walnut-date topping onto the exposed creamy edge of each pocket. Serve immediately while the eggplant is tender.

Boursin Stuffed Eggplant Pockets with Walnut-Date Crunch by @starinfinitefood

40 min

4 servings

🍆

300 g

Eggplant

🧂

0.75 g

Salt

🫒

15 ml

Olive oil

🧀

140 g

Boursin

🥣

60 ml

Plain Greek yogurt

🌰

40 g

Walnuts

🌿

6 g

Fresh basil

🌴

32 g

Dates

🍋

0.5 g

Lemon zest

Preparation Steps

  1. Step 1/8

    Slice the eggplant into thin rounds, about 1/4 inch thick. Sprinkle one side of every slice with salt.

    🍆eggplant
    🧂salt
    🔪chef's knife
    🪵cutting board

  2. Step 2/8

    Let the salted eggplant rest for 10 minutes. Pat the slices dry with paper towels without rinsing.

    🍆eggplant
    🧂salt
    🧻paper towel

  3. Step 3/8

    Mix the Boursin cheese and plain Greek yogurt until smooth and creamy. Refrigerate the filling until assembly.

    🧀Boursin cheese
    🥣plain Greek yogurt
    🥣mixing bowl
    🥄spoon

  4. Step 4/8

    Heat the olive oil in a skillet over medium-high heat. Sear 3 to 4 eggplant slices for 2 to 3 minutes per side.

    🍆eggplant
    🫒olive oil
    🥄spatula

  5. Step 5/8

    Transfer the seared eggplant to paper towels. Repeat the searing process until all slices are cooked and cooled slightly.

    🍆eggplant
    🥄spatula
    🧻paper towel

  6. Step 6/8

    Combine the walnuts, fresh basil, dates, lemon zest, and remaining salt. Stir until the topping is evenly mixed.

    🌰walnuts
    🌿fresh basil
    🌴dates
    🍋lemon zest
    🧂salt
    🥣small bowl
    🥄spoon
    🍋citrus zester

  7. Step 7/8

    Spread a portion of the Boursin filling over one half of each eggplant round. Fold each round in half to form a pocket.

    🍆eggplant
    🧀Boursin cheese
    🥣plain Greek yogurt
    🥄spoon

  8. Step 8/8

    Press the walnut-date topping onto the exposed creamy edge of each pocket. Serve immediately while the eggplant is tender.

    🌰walnuts
    🌿fresh basil
    🌴dates
    🍋lemon zest
    🧂salt
    🥄spoon

Composition

Ingredients

Types

Vegetables, Seasonings, Oils, Dairy, Nuts, Herbs, Fruit

Ingredients

Eggplant, Salt, Olive oil, Boursin, Plain Greek yogurt, Walnuts, Fresh basil, Dates, Lemon zest

Notes

Eggplant (small, cut into thin slices), Salt (for salting the eggplant slices, for the topping), Olive oil (for searing, about a tablespoon), Walnuts (chopped), Fresh basil (chopped), Dates (minced)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low carbohydrate

Calories

245 kcal

Macro nutrients

Protein: 7g, Total fat: 20g, Saturated fat: 7g, Carbohydrates: 13g, Dietary fiber: 3g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 130mg, Potassium: 330mg, Sodium: 380mg, Iron: 1.1mg

Vitamins

Vitamin C: 4mg, Vitamin K: 9mcg, Vitamin B6: 0.18mg, Folate: 31mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

15 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, small bowl, spoon, paper towel, spatula, citrus zester

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Snack, Starter, Appetizer, Side Dish

Occasions

Summer gathering, Dinner party, Cocktail party

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Crispy, Crunchy, Tender

Flavors

Salty, Sweet, Tangy, Herbaceous, Nutty, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because of dairy filling), fridge : 3 days (Store in an airtight container,Keep topping separate when possible for better crunch), freezer : 30 days (Freeze without the walnut-date topping,Thaw overnight in the refrigerator,Texture may soften after thawing)