Slice the larger aubergine into 1cm thick discs. Slice the smaller aubergine into 2mm thick discs.
Soak the aubergines in two seperate bowls of lightly salted water for 10 minutes.
Remove and pat dry with a paper towel.
Heat a little oil in a shallow frying pan over a high heat. Fry the thicker slices of aubergine on both sides, adding more oil if needed. Then transfer to a plate.
Add more oil and fry the thinner aubergine slices. When ready, keep the seperate from the larger ones (this will make sense when assembling).
Add a little more oil and fry the chopped onion for 5 minutes or until softened. Add the garlic, stir well then add the meat.
Lightly brown the meat, and add 1/2 teaspoon pink salt, the tomato puree and harissa paste, mixing well.
Cook over high heat for 10 minutes, then reduce the heat to medium low and simmer gently while you get on with prepping the sauce. Meanwhile preheat the oven to 180°C.
To make the cauliflower bechamel sauce, fill a saucepan halfway with boiling water, and add a pinch of salt and the cauliflower florets. Boil until very soft. Strain well and (either with an immersion blender or transferring to a jug blender) blend with the coconut cream, herbal salt and half of the nutritional yeast flakes until very very smooth.
Lay the thick slices of aubergine over the base of an ovenproof dish, then add the meat and top with the cauliflower sauce (one layer of each is perfect). Sprinkle the remaining nutritional yeast flakes over the cauliflower sauce. Top with the thin aubergine slices and bake for 30 minutes.
Serve with a big green salad.