- 250 g Lizza Low Carb Pasta
- 1 large eggplant
- 1 large sweet potato
- 150 g cashew nuts
- 50 g soy yogurt
- 2 cloves of garlic
- fresh thyme
- olive oil
- 2 pears
- 1 tbsp lemon juice
- Salt, pepper and cumin to taste
- pinch of freshly ground black pepper
Wash the eggplant, cut into 0,5 cm thick slices and season with salt on both sides. Set aside for 10 minutes. Then touch with a kitchen towel so that the liquid is absorbed.
Put cashews with soy yoghurt, lemon juice, some fresh thyme and garlic in a blender and puree finely. If the consistency is too thick, add some water. Season with pepper and salt.
Heat water in a saucepan, add a little salt and cook the Lizza pasta for 7 minutes until al dente.
In the meantime, peel sweet potato, cut into small cubes and fry in a pan with a splash of oil. Season with pepper and salt. Wash the pears, cut in half and also stir fry. Then take it out.
Heat olive oil in another pan and fry the eggplant slices for 2 minutes on both sides.
Drain the pasta, rinse briefly with cold water and add to the sweet potatoes. Add a dash of olive oil and stir fry for 2 minutes.
Now layer the eggplant slices in a tower spreading the cashew cream in between each layer.
Serve with the sweet potato pasta and the grilled pears.
Gourmet tip: You can also use pumpkin or kohlrabi instead of the sweet potato.