Roasted Eggplant With Gruyere

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Andrea's Recipes


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2 medium to large eggplants, scrubbed clean

2 cloves garlic, peeled and slivered

2 tablespoons unsalted butter (You could probably use olive oil for sauteing the mushrooms, but I never have.)

3/4 cup (75 g) grated Gruyere cheese, plus extra for grating on top

1 egg, lightly beaten

2 tablespoons sour cream or creme fraiche

8 ounces (227 g) mushrooms, thinly sliced

salt, to taste

freshly ground black pepper, to taste

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