I had to make lunch for a group of fashionistas, and what better than these paleo compliant, naughty-but-nice mini lasagnes, brought home to the motherland by the incredible addition of berber spice? Berber spice is very well loved in Ethiopian and Eritrean cuisine and involves 10-15 individual spices, depending on who you ask. Its fiery red colour comes from the chilli powder, plus the 2-3 different paprikas blended in. Everyone’s personal blend is a little different but the overall effect is still the same – stunning, earthy, incredibly vibrant – and adds a warm glow to anything it touches. A hearty and satisfying dish, with lower carbs, more veg, and more fibre than our average lasagne. These Berber Spiced Aubergine Lasagnes are great to make ahead, and they travel/freeze really well. So you can pop them in the oven when you are ready to serve and they are done in a few minutes.
1 litre (2 pints) your favourite bolognese or minced meat sauce
4 aubergines, sliced into thin rounds
500g (1lb) cheddar cheese, grated (you can also use mozzarella or a mix of both)
½ cup Berber spice
- Place a tablespoon of Bolognese sauce on the bottom of a ramekin. Sprinkle over some cheese and fresh oregano. Then dredge an aubergine slice through the wonderful bowl of Berber spice and place this on top of whats in the ramekin.
- The idea is to build it as you would a normal lasagne but using the aubergine instead of pasta. Repeat this until the ramekin is full – this recipe makes 10 – 12 ramekins.
- Top off all the ramekins with grated cheese and and bake in the oven at 200*C for 25 minutes or until he cheese is brown and bubbling and the aubergines are cooked.
- Serve and enjoy.
This recipe is from Season 1 Episode 2 of Minjiba Entertains, commissioned by The Africa Channel and showing on RealTime DSTV Channel 155, Emirates in-Flight Entertainment, Amazon Prime, and Demand Africa.