Eggplant Lasagna and Pumpkin Pancakes
Directions
- 1Cut the eggplant in half lengthwise.
- 2Prepare a mix of olive oil, paprika and salt to brush on the eggplant halves.
- 3Brush the eggplant halves with the prepared mix.
- 4Roast the eggplant halves until golden brown.
- 5Finely chop the onion and sauté it in a saucepan with olive oil.
- 6Add the ground beef to the saucepan and cook until browned.
- 7Add the tomato paste, and stir to combine.
- 8Dice the peppers and add them to the saucepan, mixing well.
- 9Chop the tomatoes and blend them using an immersion blender.
- 10Add the blended tomatoes to the saucepan, mixing well and season with salt and pepper.
- 11Add a bay leaf to the saucepan and simmer until thickened.
- 12Spread the meat sauce on the roasted eggplant halves.
- 13Top the eggplant halves with shredded mozzarella cheese.
- 14Bake until the cheese is melted and bubbly.
- 15Cut the butternut squash in half lengthwise and scoop out the seeds.
- 16Season the butternut squash halves with salt, pepper and thyme.
- 17Wrap the butternut squash halves in foil and bake.
- 18Scoop out the cooked butternut squash and mash it with an immersion blender.
- 19Pass the mashed butternut squash through a sieve.
- 20Mix the sieved butternut squash with flour.
- 21Add the eggs to the mixture and mix until combined.
- 22Beat the egg whites until stiff peaks form and gently fold into the butternut squash mixture.
- 23Season with salt and pepper.
- 24Melt butter on a pan and add small portions of the mixture to cook as pancakes.
- 25Place a slice of cheese in the middle of each pancake during cooking.
Ingredients
- 1 eggplant
- 500 g ground beef
- 1 red pepper
- 1 yellow pepper
- 2 tomatoes
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 pinch salt
- 1 onion
- 1 tbsp tomato paste
- 200 g mozzarella cheese
- 1 bay leaf
- 1 butternut squash
- 100 g flour
- 2 eggs
- 10 g butter
Equipment
knifebaking sheetbowlpastry brushsaucepanimmersion blenderpepper grinderspoon