Start this recipe by blitzing all the hummus ingredients together and put in the fridge to chill. Next, cut the aubergine in half, score the top in a lattice design with a sharp knife and place onto a baking tray. Also, lay the tomato halves on the tray, cut side up. Drizzle with olive oil and sprinkle over the garlic granules. Season well with salt and pepper and roast in the oven for 20-25 minutes ( you may need to remove the tomatoes before). Meanwhile, make the veggie balls. Place the chickpeas, garlic, cumin, coriander and salt and pepper in a food processor and blitz together. Add in the egg yolk if using, along with the vegetarian mince and breadcrumbs and blitz together well. Form into small balls and fry gently in a large pan to brown all over and cook through. To serve, spoon the spiced hummus on one side of your serving plates and place the aubergine halves on top. Arrange the roasted tomatoes and the small veggie balls on top of the aubergine with extra coriander leaves to decorate. In a bowl, mix together the natural yogurt, 1 tbsp tahinni and season with salt and pepper. Drizzle over the veggie balls and aubergine and serve immediately.