- 1 cup Vegetable oil
- 2 medium Eggplants
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 cloves Garlic
- 1 cup Mushrooms
- 750 g peeled shrimps
- 2 cubes MAGGI Chicken Stock
- 2 medium Tomatoes
- 1 tablespoon Tomato paste
- 1 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- For the potato:
- 4 medium Potatoes
- 1 cup Milk
- 2 tablespoons butter
- 1 pinch Salt
- 1 pinch White ground pepper
- 1 cup Mozzarella cheese
INGREDIENTS
Shrimps with Eggplant and Potato Soufflé with
Shrimps with Eggplant and Potato Soufflé with
- 1 cup Vegetable oil
- 2 medium Eggplants
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 cloves Garlic
- 1 cup Mushrooms
- 750 g peeled shrimps
- 2 cubes MAGGI Chicken Stock
- 2 medium Tomatoes
- 1 tablespoon Tomato paste
- 1 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- For the potato:
- 4 medium Potatoes
- 1 cup Milk
- 2 tablespoons butter
- 1 pinch Salt
- 1 pinch White ground pepper
- 1 cup Mozzarella cheese
HOW TO PREPARE
Shrimps with Eggplant and Potato Soufflé with
Shrimps with Eggplant and Potato Soufflé with
1
Heat oil in pan and fry the eggplant slices until golden and set them aside on a kitchen towel to absorb any excess oil.
2
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 Stock, tomato, tomato paste and black pepper. Bring to a boil and simmer for 5 minutes. Remove from heat; Stir in parsley and set aside.
3
Mash the potato with milk, butter, salt and pepper.
4
Line the prepared eggplant slices in an oven proof dish, place shrimps mixture on top and the potato mixture over.
5
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.
NUTRITIONAL INFORMATION
Shrimps with Eggplant and Potato Soufflé with
Shrimps with Eggplant and Potato Soufflé with
- Energy 391 (Kcal)
- Protein 30 (g)
- Carbohydrate 34 (g)
- Total Fat 15 (g)
REVIEWS
Shrimps with Eggplant and Potato Soufflé with