3 Italian eggplants (small ones)
Toasted pine nuts
Balsamic glaze for drizzling
Fig & Balsamic Boursin
Coarse sea salt
Salt eggplants with coarse sea salt and let them sweat for 15 minutes.
Toast pine nuts in a dry sauté pan for 2 to 3 minutes.
Rinse eggplants and pat dry. Slice into rounds.
Sauté in some olive oil for ten minutes.
Top eggplants with Fig & Balsamic Boursin, pine nuts, and a drizzle of reduced balsamic.
Preheat oven to 400F.
Brush baguette slices on both sides with oil. Toast in oven on baking sheet until golden, about 7 min.
Melt butter in a non-stick frying pan over medium-high. Add shallot, mushrooms and salt. Cook until mushrooms are soft and liquid evaporates, 6 min. Remove from heat.
Add lemon zest, juice and 3 tbsp parsley. Spread 2 tsp Boursin® on each toast. Top with mushroom mixture. Sprinkle with remaining 1 tbsp parsley.