Step 1 Preheat oven to 200°C. In a mixing bowl, combine mince, onion, seasoning and breadcrumbs. Using hands, form into golf ball-size meatballs. Place on baking tray and lightly spray with oil. Bake for 20–25 minutes, until golden and cooked.
Step 2 Meanwhile, squeeze liquid from eggplant, then toss eggplant with oil in a bowl. Spray a frying pan with oil and place over medium heat. Add eggplant, capsicum and 1/4 cup water to pan. Cook for 10–12 minutes, stirring, until tender and cooked. Add more water to pan, if necessary. Toss garlic through eggplant. Fold zucchini, coriander, mint and vinegar through eggplant.
Step 3 Combine tahini with 2 tablespoons boiling water (more if tahini is very thick) and yoghurt in a small bowl. Mix until well combined and smooth. Drizzle meatballs with with tahini mixture, sprinkle with paprika, and serve with eggplant.