Eggplant Gruyere Puree

Name: Eggplant Gruyere Puree
Yield: 4 to 6 portions
Ingredients: Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 8 ounces fresh cultivated mushrooms, rinsed and thinly sliced; 2 tablespoons crème fraîche; 1 egg, lightly beaten; ¾ cup grated Gruyère cheese; 2 tablespoons unsalted butter; 2 cloves garlic, slivered; 2 eggplants

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Sheila first had this wonderful vegetable in a farmhouse in the French countryside. The ingredients came from the larder—no special shopping necessary. It is perfect with roast leg of lamb.

Ingredients

2 eggplants
2 cloves garlic, slivered
2 tablespoons un

Side dish
Vegetarian

Method

Preheat the oven to 375°F.
Cut small slits in the eggplants with the point of a sharp knife, and insert the garlic slivers in them. Wrap each eggplant well in aluminum foil, and