Name: Vegetable Cheese Topped Mushroom Tofu Baked Aubergine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 Aubergine (medium sized); 10 to 15 button mushrooms (cleaned and chopped); 100 gm tofu (cubed ); 1 teaspoon ginger (crushed or grated); 1 teaspoon garlic (crushed or grated); 1 Onion (medium sized, chopped); 1 pinch Salt (or to taste); 1 pinch Pepper (or to taste); 3 to 4 teaspoon Oil (any oil or butter can be used); Cheese (grated, optional); 1 handful Coriander leaves (for garnish); 5 to 6 Cherry tomatoes (for tangy taste and garnish)

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This simple and healthy recipe for 'Vegetable Cheese Topped Mushroom tofu Baked Aubergine' is a very comforting vegetarian dinner dish. I love aubergines and use it in many of my baked dishes and now even simply on its 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 medium 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 dinner 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 'Vegetable Cheese Topped Mushroom tofu Baked Aubergine' as a party snack or as a side dish and impress them all.

Prep Time 10

Cook Time 30

Total Time 40

Served AsBreakfast, Brunch, Dinner, Lunch, Snacks

CuisineItalian, Multi Cuisine

Recipe Taste Salty, Savoury

Servings

Ingredients

Instructions

Notes

When you cut the aubergine keep it immersed in water till you use it.
Vegans and weight watchers can omit cheese and add any dry fruits or nuts or seeds instead, which will make this dish all the more healthy and nutritious.

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