Recipe

Harissa eggplant skillet lasagne

The classic dish with a fiery twist.

Nov 21, 2021 1:00pm
  • 1 hr 20 mins cooking
  • Serves 4
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Harissa gives a fiery kick to this vegie-packed lasagne dish. Full of eggplant, silverbeet and tomatoes layered with pasta sheets and a cheesy topping.
Would you prefer a vegan version of harissa eggplant lasagne or looking for more eggplant dishes or vegetarian lasagne recipes?

Ingredients

  • 200 grams silverbeet
  • 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 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
  • 375 grams packet fresh lasagne sheets (see tip)
Cheesy yoghurt topping
  • 2 eggs, plus 2 egg yolks
  • 1½ cups (420g) Greek-style yoghurt
  • 1⅓ cups (105g) finely grated vegetarian parmesan-style cheese

Method

  • 1
    Preheat oven to 200°C.
  • 2
    Cut stems from silver beet; chop finely, then tear leaves.
  • 3
    Heat oil in a 3 litre (12-cup), 30cm (top measurement) ovenproof frying pan or round cast iron dish over high heat. Add silver beet 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, silver beet leaves and basil. Reduce heat to low; cook for 5 minutes. Season to taste. Transfer to a bowl.
  • 4
    Meanwhile, process pine nuts and parmesan until chopped finely. Transfer to a small bowl.
  • 5
    Make cheesy yoghurt topping. Whisk ingredients in a bowl until smooth and combined.
  • 6
    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; cover pan with foil.
  • 7
    Bake lasagne 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.
  • 8
    Drizzle lasagne with extra oil and sprinkle with small basil leaves, if you like. Serve.

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