Vegetable Cheese Topped Mushroom Tofu Baked Aubergine

Vegetable Cheese Topped Mushroom Tofu Baked Aubergine - Plattershare - Recipes, food stories and food lovers
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.
4.90 from 7 votes
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Recipe Cuisine Type: Italian, Multi Cuisine
Recipe Taste: Salty, Savoury
Calories 299 kcal
Servings 3

Ingredients
 

  • 3 Aubergine medium sized
  • 10 to 15 button mushrooms cleaned and chopped
  • 100 gm tofu cubed
  • 1 tsp ginger crushed or grated
  • 1 tsp garlic crushed or grated
  • 1 Onion medium sized, chopped
  • 1 pinch Salt or to taste
  • 1 pinch Pepper or to taste
  • 3 to 4 tsp Oil any oil or butter can be used
  • Cheese grated, optional
  • 1 handful Coriander for garnish
  • 5 to 6 Cherry Tomato for tangy taste and garnish
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Instructions
 

  • Preheat oven 200C.
  • Slit the washed and cleaned aubergine carefully from the middle to get 2 equal halves.
    Vegetable Cheese Topped Mushroom Tofu Baked Aubergine - Plattershare - Recipes, food stories and food lovers
  • Scoop out the flesh of the halves, to make a bowl for filling.
  • Apply oil on all sides and middle of the vegetable.
    Vegetable Cheese Topped Mushroom Tofu Baked Aubergine - Plattershare - Recipes, food stories and food lovers
  • Chop the flesh of the aubergine into small pieces and keep aside.
    Vegetable Cheese Topped Mushroom Tofu Baked Aubergine - Plattershare - Recipes, food stories and food lovers
  • Clean wash chop grate mushroom onion garlic ginger and keep everything ready.
    Vegetable Cheese Topped Mushroom Tofu Baked Aubergine - Plattershare - Recipes, food stories and food lovers
  • In a pan heat oil add garlic ginger and sauté. Then add onion and sauté till golden colour.
    Vegetable Cheese Topped Mushroom Tofu Baked Aubergine - Plattershare - Recipes, food stories and food lovers
  • Add chopped aubergine flesh and cook with onion mixture. After a minute add chopped mushrooms and let them cook a little. Add salt and pepper and mix well.
    Vegetable Cheese Topped Mushroom Tofu Baked Aubergine - Plattershare - Recipes, food stories and food lovers
  • Fill this in the cavities of the vegetable.
    Vegetable Cheese Topped Mushroom Tofu Baked Aubergine - Plattershare - Recipes, food stories and food lovers
  • 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.
    Vegetable Cheese Topped Mushroom Tofu Baked Aubergine - Plattershare - Recipes, food stories and food lovers
  • Remove from oven. Top with chopped tomatoes onions coriander and cheese.
    Vegetable Cheese Topped Mushroom Tofu Baked Aubergine - Plattershare - Recipes, food stories and food lovers
  • My daughter sprinkled some chaat masala on her piece. My son wanted more cheese and little ketchup on it.
    Vegetable Cheese Topped Mushroom Tofu Baked Aubergine - Plattershare - Recipes, food stories and food lovers
  • I used what ever stuff I had in my pantry. You can use whatever you would love to try experimenting.
    Vegetable Cheese Topped Mushroom Tofu Baked Aubergine - Plattershare - Recipes, food stories and food lovers

Recipe 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.
Also See:

Please appreciate the author by voting!

4.90 from 7 votes

Recipe Nutrition

Calories: 299kcal | Carbohydrates: 56g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 31mg | Potassium: 1390mg | Fiber: 17g | Sugar: 23g | Vitamin A: 335IU | Vitamin C: 27mg | Calcium: 118mg | Iron: 3mg
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Pv Iyer
Pv Iyer

I am a HomeBaker and a tutor. I own my business in the name Cookies & Crumbs. Currently operating from Nashik.

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