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Eggplant Gruyere Puree
Preparation info
4 to 6
portions- Difficulty
Medium
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
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 2 cloves 2 tablespoons
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
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