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Salt one side of the eggplant slices and let them sit for about 10 minutes.
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.
Pat the eggplant dry with a paper towel to absorb the liquid, but do not rinse.
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.
While the eggplant cools, make the topping. Add the walnuts, dates, basil, lemon zest and salt to a small bowl. Mix to combine.
To each eggplant slice, add a smear of the Boursin mixture and close them to create a a half moon. Next, add some of the topping to the rim of the Boursin.