Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, stuffed veggie-mushroom-tofu baked aubergine boats. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can have stuffed veggie-mushroom-tofu baked aubergine boats using 10 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats:

1. Make ready 3 meduim size Aubergine
2. Get 100 gm cubed tofu
3. Take 1 tsp each ginger and garlic crushed or grated
4. Get 1 meduim size onion chopped
5. Get 10-15 button mushrooms cleaned and chopped
6. Prepare to taste Salt and pepper
7. Prepare As needed oil (any oil or butter can be used)
8. Make ready As needed Coriander leaves for garnish
9. Get As needed Grated Cheese (optional)
10. Make ready As needed Cherry tomatoes for tangy taste and garnish

Steps to make Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats:

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.

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