Eggplant & Mushroom Puree

2 eggplants
2 cloves garlic, slivered
1 tbl olive oil
3/4 c. grated Gruyere or Swiss cheese
2 tbl light sour cream or plain Greek yogurt
1 tbl butter or margarine
8 oz fresh mushrooms, sliced

Prick the eggplants with a sharp knife in several places and insert the garlic slivers into the slits. Place the eggplants on a plate and microwave 10 minutes or until the eggplants are soft. Allow to cool slightly.

Preheat the oven to 375F. Spray a 1-qt baking dish with cooking spray.

Cut the eggplants in half lengthwise and scoop out the flesh. Put the eggplant flesh and garlic slivers in a large food processor together with 1 tbl olive oil. Process until smooth. Transfer to a bowl and stir in cheese and sour cream.

Melt 1 tbl butter in a skillet. Add the mushrooms and cook over medium heat for 5 minuates. Fold mushrooms into the eggplant mixture and season with salt and pepper to taste. Transfer mixture to the baking dish, cover, and bake 30 min.

4-6 servings