Veggie Marsala
Heaps of veggies cooked in a luxuriously rich and creamy sauce made with marsala wine.
Allergens: 🧀 Dairy 🍞 Gluten
(if you suffer from allergies, please double check all ingredients before eating)
Servings: 4 people
Calories: 246kcal
🖨 Recipe printed from www.easycheesyvegetarian.com
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Ingredients
- 2 medium aubergines (eggplants)
- 2 tbsp oil, divided
- ~ 7 shallots or tiny onions, peeled and halved
- 1 tsp sugar
- 200 g (~ 2 cups) small mushrooms (I used small chestnut mushrooms), cut in half
- 1 courgette (zucchini), cut into chunks
- 2 cloves garlic, minced
- 1/2 tbsp plain flour
- 100 ml (scant 1/2 cup) marsala wine
- 250 ml (~ 1 cup) vegetable stock
- 1 tsp dijon mustard
- ~ 6 cherry tomatoes, halved
- 1 tbsp creme fraiche (or double / heavy cream)
- Cooked tagliatelle, to serve
- Fresh parsley, to serve
Instructions
- Cut the aubergines (eggplants) into chunky dice (~ 2 inches in size). Lay the pieces out on a baking tray, and toss with 1 tbsp oil. Roast at 190°C (Gas Mark 5 / 375°F) for 25-30 minutes, until soft.
- Meanwhile, heat the remaining 1tbsp oil in a large frying pan, and add the halved shallots. Cook over a medium-low heat for a couple of minutes, then add the sugar and cook for a further 5-10 minutes, until the shallots are fairly soft and just beginning to caramelise. Add the mushrooms, courgette (zucchini), and garlic, and cook over a medium heat for a further 5-10 minutes, until all the vegetables are soft. Add the cooked aubergine to the pan.
- Sprinkle the flour over the vegetables, and mix to coat. Add the marsala wine, and turn the heat up a little to bring the liquid to a boil, scraping any crispy bits from the bottom of the pan. Allow it to cook for a few minutes until halved in volume. Add the vegetable stock, mustard, and halved tomatoes, and simmer for a few more minutes.
- Remove the pan from the heat, and add the creme fraiche. Mix well to give a glossy sauce. Serve with tagliatelle.
Notes
I roasted the aubergine (eggplant) before adding to the dish, as it gives it a delicious, melt-in-your-mouth texture. I highly recommend this step, but if you're pushed for time, you can just fry the aubergines along with the other vegetables.
If you prefer, you can use a normal onion instead of the shallots.
Nutrition
Nutrition Facts
Veggie Marsala
Amount Per Serving (1 portion)
Calories 246
Calories from Fat 82
% Daily Value*
Fat 9.1g14%
Saturated Fat 1.9g10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 1mg0%
Sodium 224mg9%
Potassium 1514mg43%
Carbohydrates 36.1g12%
Fiber 13g52%
Sugar 16.5g18%
Protein 7.7g15%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.