Pumpkin and Eggplant Lasagne


Ingredients for 10 portions

  • 30 slices of Eggplant
  • 7oz Tempura flour
  • Salt
  • Black pepper, freshly ground
  • Olive oil, to fry

For the pumpkin cream

  • 17.6 oz QimiQ Whip, chilled
  • 12.3 oz Pumpkin puree
  • 2.8 oz Cow’s creamery butter, brown
  • 1.1 fl oz White balsamic vinegar
  • ½ tsp Curcuma, dried
  • Nutmeg, ground
  • Salt and Pepper


  1. Season the eggplant slices with the 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.

QimiQ Whip Advantages

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