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Place the eggplants on a baking dish, pierce with a fork all the way around. Roast in a 200°C oven for 25–30 minutes or until softened and cooked through.
Allow the eggplants to cool, then peel and roughly chop the flesh (or blitz in a blender for a smoother texture).
In a bowl, mix the eggplant flesh with yogurt, tahini, lemon juice, garlic, and salt. Adjust seasoning to taste.
For the meat: In a large pan over medium-high heat, cook the minced meat until browned. Add paprika, garlic powder, onion powder, pepper, vegeta, and salt. Stir through tomato paste, then add diced tomatoes and water. Lower heat and simmer until the mixture thickens.
To serve: Spread the eggplant mixture over the base of a serving plate. Spoon the meat mixture on top, then garnish with fried almonds and chopped parsley.
Enjoy!