Shrimps with Eggplant and Potato Soufflé

Name: Shrimps with Eggplant and Potato Soufflé
Prep time: 30 min
Cook time: 35 min
Total time: 65 Minutes
Yield: 7 servings

With

30 minutes

35minutes

7 people

Average

Ingredients 19 items

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

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 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.
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.

Lighter means healthier! You can make this recipe lower in fat simply by baking the eggplant instead of frying them. You can do that by brushing them with vegetable oil and baking them in a non-stick tray or for a crispier texture, dip the eggplant pieces in flour and then bake!

Are eggplants beneficial to health?

Not only do they have a unique taste and texture, eggplants are also rich in anthocyanins which were shown to have beneficial effects against cell damage, inflammation and aging.