Preheat oven to 204 °C (200 °C). Slice eggplants into 1/2-inch thick rounds. Arrange on baking sheets, brush with 30 ml olive oil, and roast for 15-20 minutes until tender and lightly browned.

While eggplant roasts, combine ground lamb, chopped red onion, minced garlic, beaten egg, panko breadcrumbs, chopped mint, cumin, coriander, 1 tsp salt, and black pepper in a large bowl. Mix gently until just combined.

Form the lamb mixture into small meatballs, about 1-inch in diameter. You should get approximately 20-24 meatballs.

Heat 30 ml olive oil in a large skillet over medium-high heat. Sear the meatballs in batches until browned on all sides. Remove and set aside.

In the same skillet, add remaining 15 ml olive oil if needed. Stir in tomato paste and cook for 1 minute until fragrant. Pour in vegetable broth and diced tomatoes, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes.

Place two roasted eggplant rounds slightly overlapping on a parchment-lined baking sheet. Top each with 2-3 meatballs. Spoon a generous amount of the tomato sauce over the meatballs.

Bake for 15-20 minutes, or until the meatballs are cooked through and the sauce is bubbly.

While the parcels bake, whisk together Greek yogurt, lemon juice, and remaining 0.5 tsp salt in a small bowl to create the drizzle. Stir in chopped fresh parsley.

Let parcels cool slightly before serving. Drizzle with the herbed yogurt sauce.