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easy &quick

Pumpking and Eggplant Lasagna

QimiQ Benefits

  • Creamy indulgent taste with less fat
  • Longer presentation times without loss of quality
  • Quick and easy preparation

Minutes

25

Difficulty

easy

Pumpking and Eggplant Lasagna
Pumpking and Eggplant Lasagna

Ingredients

For 10 portions

  • 30slices

    Eggplant

  • Salt

  • Black pepper, freshly ground

  • 200g

    Tempura flour

  • Olive oil, to fry

  • For the pumpkin cream

  • 500g

    QimiQ Whip, chilled

  • 350g

    Pumpkin puree

  • 40ml

    Walnut oil

  • 30ml

    White balsamic vinegar

  • 0.5tsp

    Curcuma, dried

  • Nutmeg, ground

  • Salt

  • Black pepper, freshly ground

Preparation

  1. Season the eggplant slices with salt and pepper. Coat with the flour and pan fry on both sides in hot olive oil. Allow to cool.
  2. For the pumpkin cream: blend the ingredients together with an immersion blender until smooth. Fill into a mixing bowl and whip.
  3. Layer the eggplant slices alternately with the pumpkin cream and vegetables (optional).
  4. Garnish as required and serve.
Some doughy looking food

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