Preheat your oven to 180°C/356°F.
Add the mince to the pan and break it up with your spoon. Add one tsp of cinnamon, one tsp of oregano, a good grinding of salt and pepper. Give it a good stir.
Once your cashews are done soaking, add them to a blender with oat milk, remaning garlic cloves, tahini, salt and pepper. Blend until smooth.
Layering Time. Spoon your mince into a baking dish. Add your aubergine until it covers the mince. Repeat this process. Pour your white sauce over the top and smooth it out. Finish with a sprinkling of one tsp of cinnamon, oregano and pepper. Bake for 40 minutes.