Mushroom and eggplant chasseur with cauliflower purée
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Served with a creamy cauliflower purée, this hearty dish is packed full of flavour and is sure to leave you feeling satisfied.
Ingredients
Cauliflower
1 kg
Fresh thyme
1 tbs, leaves, plus extra to serve
Brown onion
1 medium, halved, thinly sliced
Eggplant
1 medium, cut into 2cm pieces
Mushrooms
375 g, cup variety, sliced
Garlic
2 clove(s), crushed
Roasted capsicum, not in oil
½ cup(s), strips, (75g)
Tomato puree
1 cup(s), (280g)
Worcestershire sauce
2 tsp
Dijon mustard
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Trim base from cauliflower. Roughly chop stems and florets and place in a large saucepan. Add enough water to just cover and bring to the boil. Boil, covered, for 20 minutes or until cauliflower is very tender. Drain and transfer to a food processor. Process until smooth. Add ½ tablespoon thyme, season with salt and pepper and pulse to combine.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook onion and eggplant, stirring, for 5 minutes or until light golden. Add mushrooms and garlic, season with salt and pepper and cook, stirring, for a further 5 minutes or until vegetables are just tender.
3
Stir in roasted capsicum strips, tomato purée, Worcestershire sauce, mustard, remaining thyme leaves and ¾ cup (185ml) water. Simmer, stirring occasionally, for 8-10 minutes or until thickened. Serve sprinkled with extra thyme and cauliflower purée on the side.
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