This is a classic with a twist. Layers of fragrant lamb sauce, tender sweet potato and a rich white sauce make for a heavenly combination. It's our Sweet Potato Moussaka!
Peel and finely dice the onion and garlic, then dice the aubergine into cubes. Glug the oil into a large saucepan and chuck in the onion and garlic to soften for 4-5 minutes. Add in the aubergine, mince, chopped rosemary and cinnamon. Let the meat brown and the aubergine cook for 5 minutes. Stir through the tomato purée before pouring in the red wine and the Worcestershire sauce. Heat to a bubble, then reduce to a simmer and cook for 10 minutes.
Preheat the oven to 200ºC. Slice the potatoes lengthways into really thin slices, or do it in a food processor. Lay them out on a baking tray, drizzle with oil salt and pepper, then roast for 10 minutes.
Grab another saucepan and melt the butter over a medium heat. Add in the flour and beat over the heat to make a roux. Pour the milk into the pan, a little at a time, stirring continuously to form a smooth sauce. Add the cheese and eggs, beating until the sauce is smooth and silky.
Spread a layer of mince into the bottom of a baking dish. Lay your baked sweet potato slices over the mince in a single layer. Pour a layer of the white sauce over the mince, then scatter over a bit of feta, fresh mint and parsley. Continue layering until you reach the top of the dish, aiming to finish with a layer of white sauce over potatoes.
Place the dish in the oven and bake for 30 minutes, until the sauce is bubbling and golden on top. Rest the moussaka for 10 minutes, then serve!