Steps to Make Any-night-of-the-week Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats

Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats. Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper. Sprinkle this over the stuffed aubergines, and.

Simply stuff your favorite mash-up of macros and spices into a bell pepper, zucchini or any veggie on hand, and — voilà, — you've got yourself a flavorful and nutritious meal. Chop the rest of the ingredients and fill up the aubergines. Top with a slice of cheese.

Hey everyone, it's John, welcome to my recipe page. Today, we're going to prepare a distinctive dish, stuffed veggie-mushroom-tofu baked aubergine boats. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats is one of the most popular of recent trending foods in the world. It's appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Stuffed Veggie-Mushroom-Tofu Baked Aubergine Boats is something that I have loved my whole life.

Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper. Sprinkle this over the stuffed aubergines, and.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. {Take 3 of meduim size Aubergine.
2. {Get 100 gm of cubed tofu.
3. {Take 1 tsp of each ginger and garlic crushed or grated.
4. {Get 1 of meduim size onion chopped.
5. {Prepare 10-15 of button mushrooms cleaned and chopped.
6. {Take to taste of Salt and pepper.
7. {Take As needed of oil (any oil or butter can be used).
8. {Prepare As needed of Coriander leaves for garnish.
9. {Prepare As needed of Grated Cheese (optional).
10. {Get As needed of Cherry tomatoes for tangy taste and garnish.

The eggplants is stuffed with rice and tomato and additional options are included. Any cooked meats can be added. This is a whole vegetarian or a meat meal. Perfect during lent without meat and low in calories.

Instructions 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..

There are several stuffing options to choose from. Cube pulp; set shells and pulp aside. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Chop the remaining eggplant and reserve. Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.

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