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

(0)

Easy

•

35 Min

Ingredients

7 Servings

Eggplants, cut into slices

2 Mediums

Olive Oil

2 tbsp

Onions, finely chopped

1 Medium

Garlic, finely chopped

2 Cloves

mushrooms, drained and sliced

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

Fresh parsley, chopped

2 tbsp

Baked potatoes

4 Mediums

Milk

0.5 cup

Butter, melted

2 tbsp

salt

1 pinch

Ground Black Pepper

1 pinch

Mozzarella cheese

1 cup

Utensils and appliances

Nutritional Information

Nutrition Table Footer

Carbohydrates

29.09 g

Energy

343.05 kcal

Fats

12.91 g

Protein

29.73 g

0 min

Step 5

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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

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