Remember what is a kumara? It’s the special NZ’s potato, which is a bit sweeter than the regular one. So why not use it as any other potato in recipes? We decided to make a Kumara Mussaka. We bought: 2 large kumaras, 1 large eggplant, 250 g silken tofu, 150 g cheese, oil (this time we used the avocado oil), nutmeg and herb salt. Preheat the oven at 200 C. Cook the kumara until soft and cool it. Peel it and sliced it into 0,5 cm thick slices. Meanwhile slice the eggplant into slices of the same thickness, season them with salt. Heat the oil in a frying pan and fry the 
eggplant. Slice the cheese into thin slices (use the slicer;) and mash the tofu with some salt and nutmeg. Assemble the mussaka in a 30 cm round baking tray. Start with half of the eggplant, than a third of the cheese, half of kumara and half of the tofu mixture. Repeat this ending with cheese on top. Bake for 20 minute. … and enjoyed it with some authentic NZ’s merlot;)
eggplant. Slice the cheese into thin slices (use the slicer;) and mash the tofu with some salt and nutmeg. Assemble the mussaka in a 30 cm round baking tray. Start with half of the eggplant, than a third of the cheese, half of kumara and half of the tofu mixture. Repeat this ending with cheese on top. Bake for 20 minute. … and enjoyed it with some authentic NZ’s merlot;)
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