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Mushroom and eggplant chasseur with cauliflower purée

Mushroom and eggplant chasseur with cauliflower purée

1
Points® value
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.

Notes

Add 1 teaspoon dried chilli flakes in step 3 to spice things up. Some varieties of Worcestershire sauce may contain fish, so be sure to look for one without if you are vegetarian or vegan.

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