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INGREDIENTS

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
NUTRITIONAL INFORMATION

Shrimps with Eggplant and Potato Soufflé with

Source: https://www.maggime.com/en/recipes/shrimps-with-eggplant-and-potato-soufflé/20802

  • Energy 391 (Kcal)
  • Protein 30 (g)
  • Carbohydrate 34 (g)
  • Total Fat 15 (g)
HOW TO PREPARE

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 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.
REVIEWS

Shrimps with Eggplant and Potato Soufflé with

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