1 cup vegetable oil, for deep frying
2 medium eggplants or 500 g, peeled and sliced
2 tablespoons olive oil
1 medium onion or 125 g, sliced
2 cloves garlic, crushed
1 cup mushrooms or 100 g, cut into quarters
750 g peeled shrimps, cleaned and cut lengthwise
2 cubes MAGGI® Chicken Bouillon
2 medium tomatoes or 300 g, peeled and pureed
1 tablespoon tomato paste
¼ teaspoon ground black pepper
2 tablespoons fresh parsley, chopped
for the potato:
4 medium potatoes or 1 kg, cut into large cubes and boiled
½ cup milk or 125 ml
2 tablespoons butter
pinch of salt
pinch of white ground pepper
1 cup mozzarella cheese or 100 g, grated
Heat oil in pan and fry the eggplant slices until golden and set them aside on a kitchen towel to absorb any excess oil.
In a medium saucepan, warm olive oil and sauté onion until tender. Add garlic, mushroom and shrimps; stir over a medium heat for 3 minutes then add MAGGI® Chicken Bouillon , tomato, tomato paste and black pepper. Bring to boil and simmer for 5 minutes. Remove from heat; Stir in parsley and set aside.
Mash the potato with milk, butter, salt and pepper.
Line the prepared eggplant slices in an oven proof dish, place shrimps mixture on top and the potato mixture over.
Sprinkle the cheese over the potato and bake in a preheated oven at 250˚C for 15 minutes or until the top is golden in color.