Harissa eggplant skillet lasagne


Thanks to Australian Women’s Weekly Cookbooks, we're bringing you this delicious recipe to try at home!

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Thanks to Australian Women’s Weekly Cookbooks, we're bringing you this delicious recipe to try at home! 

Prep + cook time: 1 hour 20 minutes.

Serves 4 

Ingredients

200g (6oz) silverbeet (swiss chard)
¼ cup (60ml) extra virgin olive oil, plus extra to serve
2 medium eggplants (600g), cut into 1cm (½in) pieces
1 medium red onion (170g), chopped finely
2 cloves garlic, crushed
1 tablespoon harissa paste
2 x 400g (12½oz) cans diced tomatoes
1 cup (250ml) vegetable stock
¼ cup finely chopped basil
½ cup (80g) pine nuts
2 tablespoons finely grated vegetarian parmesan-style cheese
375g (12oz) packet fresh lasagne sheets (see tip)
cheesy yoghurt topping
2 eggs, plus 2 egg yolks
1½ cups (420g) greek yoghurt
11/3 cups (105g) finely grated vegetarian parmesan-style cheese

Method

1. Cut stems from silverbeet; chop finely, then tear leaves.

2. Heat oil in a 3 litre (12-cup), 30cm (12in) (top measurement) ovenproof frying pan or round cast iron dish over medium high heat. Add silverbeet stems, eggplant, onion and garlic; cook, stirring occasionally, for 8 minutes or until eggplant is golden and onion is soft. Add harissa; cook for 1 minute. Add tomatoes, stock, silverbeet leaves and basil. Reduce heat to low; cook for 5 minutes. Season to taste. Transfer to a bowl.

3. Meanwhile, process pine nuts and cheese until chopped finely. Transfer to a small bowl.

4. To make cheesy yoghurt topping, whisk ingredients in a bowl until smooth and combined; season with salt and pepper.

5. Wipe frying pan clean; oil lightly. Place two lasagne sheets over base; top with half the eggplant mixture. Top with another two lasagne sheets, then remaining eggplant mixture, spreading out evenly. Top with another two lasagne sheets, pressing down gently onto eggplant mixture. Spread with cheesy yoghurt topping.

Storage

Recipe can be prepped 2 days ahead. Store lasagne, covered in the fridge. Store pine nut mixture in an airtight container, in the fridge.

To serve

Preheat oven to 200°C/400°F. Cover lasagne with foil. Bake for 25 minutes, remove foil; sprinkle with pine nut mixture. Bake, uncovered, for a further 15 minutes or until lasagne is bubbling and pine nut mixture is golden. Drizzle lasagne with extra oil and sprinkle with small basil leaves, if you like. Serve.

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