Lamb & potato moussaka

Method

• Step 1
  Preheat a chargrill pan over medium–high heat. Brush eggplants with 80ml (1/3 cup) oil. Cook, in 4 batches, for 2 minutes each side or until charred.
• Step 2
  Heat remaining 1 1/2 tablespoons oil in a large frying pan over medium heat. Add onion and garlic, and cook, stirring occasionally, for 6 minutes or until soft. Add mince, spices and tomatoes, and season with salt and pepper. Bring to a simmer, then cook, stirring occasionally, for 15 minutes or until sauce is thick.
• Step 3
  Meanwhile, place potatoes in a saucepan of cold salted water. Bring to a simmer over medium heat and cook for 2 minutes or until tender. Remove with a slotted spoon and drain on paper towel.
• Step 4
  Preheat oven to 200C fan-forced. To make bechamel, melt butter in a saucepan over medium heat. Add flour and stir for 3 minutes or until mixture starts to bubble at edges. Remove from heat and gradually whisk in milk until smooth. Return pan to heat and cook, stirring continuously, for 6 minutes or until very thick. Remove from heat, season, then whisk in yoghurt and egg yolks. Makes 1L.
• Step 5
  Grease a 22cm x 34cm (6cm-deep) ovenproof dish. Place half the eggplant slices, slightly overlapping, in dish and scatter with half the breadcrumbs. Top with overlapping potato slices, then spoon over half the be?chamel. Top with lamb mixture, remaining eggplant and breadcrumbs. Pour over remaining be?chamel and season. Place on an oven tray and bake for 20 minutes or until top is golden. Cool for 15 minutes, then serve.