Wash and cut the aubergines into thin slices. Season with a pinch of salt.
Peel the potatoes and cut into thin slices. Peel and mince the garlic. Peel and dice the tomatoes and onion.
In a pan with a little bit of oil, fry the aubergine slices in batches. Add a little more oil to each batch. Set aside.
Then fry the potatoes in batches and set aside.
In the same pan, sauté the onion and garlic.
When the onion is golden brown, add the minced burger meat and thyme. Fry for 2-3 minutes. Then add the tomatoes and a pinch of salt. Cook for 10 minutes.
Add the wine and cook for another 10 minutes, until the alcohol has evaporated.
Meanwhile, melt butter in a saucepan. Add flour and cook for a few seconds. Whisking constantly, slowly add the almond milk bit by bit so that it doesn’t become clumpy. Stir until it thickens to the consistency of a béchamel sauce. Finally, add salt and nutmeg to taste.
Preheat oven to 180°C.
Grease a baking pan with olive oil and create a base of fried potatoes. Follow with a layer of aubergine and top it with the Heura mixture. Repeat, alternating layers of aubergine and Heura.
Cover with béchamel sauce and sprinkle with grated vegan cheese.
Bake for about 10 minutes or until the cheese is golden brown on top.