Baked Aubergine

 

#vegan_option, #grain_free, #gluten_free, #weight_loss_diet_meal

This tasty sophisticated and filling dish is suitable as a side dish or as a meal on its own for #Vegan #gluten_free #grain_free #weight_watchers and for all who love vegetables.

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 2-3 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 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 'Vegetable Cheese Topped Mushroom tofu Baked Aubergine' as a party snack, side dish and impress them all.

3 meduim size Aubergine
10-15 button mushrooms cleaned and chopped
100 g cubes tofu
1 tsp each ginger and garlic crushed or grated
1 meduim size onion chopped
Salt and pepper to taste
Few teaspoons of oil (any oil or butter can be used)
Grated Cheese (optional)
Corriander leaves for garnish
Cherry tomatoes for tangy taste and garnish (optional)

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.

Chopp 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 saute. Then add onion and saute 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 corriander and cheese. My daughter sprinkled some chaat masala on her piece. My son wanted more cheese and little ketchup on it.