Cheesy Spanish Eggplant Lasagne with Broccoli

Steps

1. Preheat oven to 220°C. Grease a large lasagne dish (measuring about 20 x 25 x 7cm) with oil or melted butter. Line an oven tray with baking paper. Toss eggplant with a drizzle of on prepared tray and season with salt and pepper. Arrange in a single layer (overlapping slightly is fine) and grill (on upper oven rack) for 4-5 minutes each side, until softened and starting to brown.
2. Heat a drizzle oil in a large fry-pan on medium-high heat. Cook onion and garlic for 3-4 minutes, until soft. Add first measure of Spanish spice mix and chilli flakes (if using) and cook for 1-2 minutes, until fragrant. Peel and grate carrot and kumara, add to pan and cook for a further 5-6 minutes.
3. Add tomato paste and passata, stock, chilli beans, soy sauce, sugar and salt and mix well. Bring to a simmer, reduce heat to medium and simmer for about 8 minutes, until thickened. Remove from heat and stir through spinach. Grate cheese and add to a bowl with sour cream and second measure of Spanish spice mix and combine.
4. Place half the lasagne sauce in lasagne dish. Arrange half the eggplant slices on top. Repeat once more with remaining sauce and eggplant. Spread over cheesy topping, bake for about 15 minutes, until topping is golden brown. Let stand for 5 minutes before serving.
5. While the lasagne cooks, bring a medium pot of salted water to the boil. Cut broccoli into florets and dice stalk 1cm. While the lasagne stands, cook broccoli in boiling water for 3-4 minutes, until bright green and tender. Drain.
6. To serve, cut lasagne into 6-8 squares and serve on plates. Sprinkle over coriander (if using) and serve broccoli on the side.