Vegetable Cheese Topped Mushroom Tofu Baked Aubergine

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 leaves for garnish
- 5 to 6 Cherry tomatoes for tangy taste and garnish
Instructions
- Preheat oven 200C.
- Slit the washed and cleaned aubergine carefully from the middle to get 2 equal halves.
- Scoop out the flesh of the halves, to make a bowl for filling.
- Apply oil on all sides and middle of the vegetable.
- Chop the flesh of the aubergine into small pieces and keep aside.
- Clean wash chop grate mushroom onion garlic ginger and keep everything ready.
- In a pan heat oil add garlic ginger and sauté. Then add onion and sauté till golden colour.
- 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.
- Fill this in the cavities of the vegetable.
- 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.
- Remove from oven. Top with chopped tomatoes onions coriander and cheese.
- My daughter sprinkled some chaat masala on her piece. My son wanted more cheese and little ketchup on it.
- I used what ever stuff I had in my pantry. You can use whatever you would love to try experimenting.
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.
Such a stunner of a dish!!
perfect and delicious recipe.