سوفليه القريدس بالباذنجان والبطاطا - media description

Shrimps with Eggplant and Potato Soufflé

Name: Shrimps with Eggplant and Potato Soufflé
Prep time: 5 s
Cook time: 35 s
Total time: 35 s
Yield: 7
Cuisine: Arab
Ingredients: 2 Mediums Eggplant peeled and diced; 2 tablespoons Olive Oil; 1 Medium Onion sliced; 2 Cloves Garlic crushed; 1 cup Mushrooms chopped; 750 grams Peeled & cleaned shrimps; 2 cubes Maggi® Chicken Bouillon; 2 Mediums Tomato diced; 1 tablespoon Tomato Paste; 1/4 teaspoon Ground Black Pepper; 2 tablespoons Fresh parsley chopped; 4 Mediums Potatoes; 1/2 cup Milk; 2 tablespoons Butter; 1 pinch salt; 1 pinch White Pepper; 1 cup Mozzarella cheese

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35 Min

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Ingredients

7 Servings

Eggplant

2 Mediums

Olive Oil

2 tbsp

Onions, finely chopped

1 Medium

Garlic, finely chopped

2 Cloves

Mushrooms, chopped

1 cup

Peeled & cleaned shrimps

750 g

Maggi® Chicken Bouillon

2 cubes

Tomato, diced

2 Mediums

Tomato Paste

1 tbsp

Ground Black Pepper

0.25 tsp

Parsley, fresh

2 tbsp

Chopped potatoes

4 Mediums

Milk

0.5 cup

Butter

2 tbsp

salt

1 pinch

Ground Black Pepper

1 pinch

Mozzarella cheese

1 cup

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Nutritional Information

Carbohydrates

29.09 g

Energy

343.05 kcal

Fats

12.91 g

Protein

29.73 g

Recipe steps

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Step 1

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Heat oil in pan and fry the eggplant slices until golden and set them aside on a kitchen towel to absorb any excess oil.

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In a medium saucepan, warm olive oil and sauté onion until tender. Add garlic, mushroom and shrimps; stir over a medium heat for 3 mins, then add MAGGI® Chicken B

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Mash the potato with milk, butter, salt and pepper.

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Line the prepared eggplant slices in an oven proof dish, place shrimps mixture on top and the potato mixture over.

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Sprinkle the cheese over the potato and bake in a preheated oven at 250˚C for 15 mins or until the top is golden in color.

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Shrimps with Eggplant and Potato Soufflé

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Shrimps with Eggplant and Potato Soufflé

Nutritional facts per serving

Want to know more about MyMenu IQ™?

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