Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats

Name: Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 3 meduim size Aubergine; 100 gm cubed tofu; 1 tsp each ginger and garlic crushed or grated; 1 meduim size onion chopped; 10-15 button mushrooms cleaned and chopped; to taste Salt and pepper; As needed oil (any oil or butter can be used); As needed Coriander leaves for garnish; As needed Grated Cheese (optional); As needed Cherry tomatoes for tangy taste and garnish

PV Iyer @pviyer79

Nagpur

#healthylunch
This simple and healthy recipe 'Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats' is a very comforting vegetarian lunch dish. I love aubergines and use it in many of my baked dishes and now even simply on it's own as a side dish or as a meal by itself.
I don’t really know how I came up with this recipe other than the fact that I had 3 meduim size aubergine and some cherry tomatoes some mushroom and a small block of tofu not much else.
As I am going low on carb I thought to jazz up my lunch with this dish. Vegan people can just omit cheese and have this super yummy dish by topping with some cashewnuts or as is. So serve your veggie friends with this tasty, sophisticated, filling and very healthy dish and impress them all.

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Ingredients

30 minutes

3-4 servings

3meduim size Aubergine
100 gmcubed tofu
1 tspeach ginger and garlic crushed or grated
1meduim size onion chopped
10-15button mushrooms cleaned and chopped
to tasteSalt and pepper
As neededoil (any oil or butter can be used)
As neededCoriander leaves for garnish
As neededGrated Cheese (optional)
As neededCherry tomatoes for tangy taste and garnish

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Steps

30 minutes

1

Preheat oven 200C.
2

Clean wash chop grate mushroom onion garlic ginger and keep everything ready.
3

Slit the washed and cleaned aubergine carefully from the middle to get 2 equal halves.
4

Scoop out the flesh of the halves, to make a bowl for filling.
5

Chop the flesh of the aubergine into small pieces and keep aside.
6

Apply oil on all sides and middle of the vegetable
7

In a pan heat oil add garlic ginger and saute. Then add onion and saute till golden colour.
8

Add chopped aubergine flesh and cook with onion mixture. After a minute add chopped mushrooms and let them cook a little.
9

Add salt and pepper and mix well. Add half of the coriander leaves and cook.
10

Fill this in the cavities of the vegetable
11

Arrange in an slightly greased baking tray and Bake for 20-30 minutes or until you feel the aubergine has cooked to soft. Insert a knife and check.
12

Remove from oven. Top with chopped tomatoes onions coriander and cheese.
13

Out baked and stuffed healthy Aubergine is ready to be eaten.