Indian lamb moussaka

Step 1
Coat the eggplant with olive oil. Heat a large frying pan over medium-high heat. Cook the eggplant, in batches, for 2-3 minutes each side or until golden and just softened. Transfer to a large plate or tray.
Step 2
Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onion. Season with salt and cook for 5 minutes or until the onion has softened. Add the mince, garam masala and cinnamon. Cook, stirring with a wooden spoon to break up any lumps, for 6-8 minutes or until mince starts to brown. Add tomatoes. Reduce heat to medium-low and simmer for 30 minutes, using a wooden spoon to break up the tomato.
Step 3
Meanwhile, melt the butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture is bubbling. Remove from heat. Gradually stir in the milk until smooth. Stir over medium heat for 2-3 minutes or until thickened. Remove from the heat. Season with salt. Whisk in the turmeric.
Step 4
Preheat the oven to 180C/160C fan forced. Layer one-third of the eggplant, overlapping slightly, over the base of a 2L (8 cup) ovenproof dish. Spread half the mince mixture over the eggplant. Layer another third of the eggplant on top of the meat. Spread over the remaining mince mixture and top with a final layer of eggplant. Pour white sauce over the eggplant and smooth the surface. Sprinkle with cheese. Bake for 45 minutes or until golden. Remove from the oven and set aside for at least 20 minutes to cool. Sprinkle with coriander and serve.