Preheat the oven to 180°C.
Cut eggplants in half across the widest part then cut each half into thick wedges. Cut baby beets in half or larger ones into quarters. Toss the vegetables with the combined oil and Moroccan spice and then arrange in a single layer on a large lined baking tray. Roast for 30-35 minutes or until the beets are tender and the eggplant has coloured and softened.
Meanwhile rub the lamb with garlic, thyme and plenty of sea salt and cracked pepper then roast for 12-15 minutes or until cooked to your liking. Rest the lamb for at least 5 minutes before slicing.
For the dressing, combine yoghurt, zest, garam masala and honey and season to taste with pepper and a pinch of salt.
Place kale and pine nuts on a baking tray and spray lightly with oil then bake for 5-8 minutes until just toasted.
Arrange the toasted kale, roasted eggplant, beets and sliced lamb in a large, shallow bowl. Drizzle with the dressing and garnish with toasted pine nuts and pomegranate seeds.
* Check label if eating gluten free.