Lamb Moussaka with Smoky Kumara Wedges

Steps

1. oven to 220°C. Line an oven tray with baking paper. Set aside a small baking dish (measuring about 15 x 20cm).
2. Toss kumara and smoked paprika with a drizzle of oil on prepared tray and season with salt and pepper. Bake for about 18 minutes, until golden and cooked through. Turn once to ensure even cooking. Remove from oven and set aside to keep warm. Change oven to high grill.
3. While kumara cooks, heat a drizzle of oil in a medium fry-pan on medium heat. Add onion and carrot and cook for about 3 minutes, until starting to soften. Add garlic, moussaka spice mix and mince and cook for 3-4 minutes, breaking up mince with a wooden spoon as it cooks, until browned.
4. Stir through flour and cook for about 1 minute. Add canned tomatoes, stock, sugar and salt, reduce heat to low and simmer for about 5 minutes, stirring occasionally, until sauce has thickened. Stir through baby spinach and season to taste with pepper, and more salt if needed.
5. While mince cooks, prepare eggplant. Heat a good drizzle of oil in a medium fry-pan on medium-high heat. Add eggplant slices and cook for about 2 minutes each side, until tender and golden. Remove from pan and set aside. In a small bowl mix, together egg, yoghurt and feta.
6. Pour lamb into baking dish, top with eggplant slices, evenly spread over yoghurt mixture and sprinkle with Parmesan cheese. Place lamb moussaka in middle of oven and grill for about 5 minutes, until golden and bubbling.
7. divide lamb moussaka and smoky kumara wedges between plates. Garnish with mint.