A simple, healthy and fibre-packed dinner.


  • 3 small eggplants

  • 2 zucchinis

  • 2 bunches of vine tomatoes or a punnet of cherry tomatoes

  • Olive oil

  • Sea salt

  • 2 tsp cumin

  • 1 can lentils, drained and rinsed

  • 1 cucumber, diced

  • Chopped parsley, to serve

  • Chopped almonds to serve (optional)

  • For the dressing

  • 1–2 tsp cumin

  • 4 tbsp Greek yoghurt


  • 1.

    Preheat the oven to 180°C or 360°F. Line a baking tray with baking paper.

  • 2.

    Slice the eggplants and zucchinis lengthways and place them on the baking tray. Add the tomatoes to the tray. Drizzle with olive oil, salt and a sprinkle of cumin.

  • 3.

    Place in oven for 20–25 minutes, or until the veggies are soft and have started to brown.

  • 4.

    Remove the tray from the oven and place the lentils over the veggies. Drizzle with a touch more olive oil, then place back in over for a further 10 minutes or until the eggplants are golden and zucchinis are soft.

  • 5.

    To make the dressing, mix the cumin and yoghurt until they’re well combined.

  • 6.

    Remove tray from the oven and serve the dish topped with the yoghurt dressing, diced cucumber and fresh parsley. The chopped almonds are a great way of adding extra texture and nutrients.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 310kj
  • Fat Total 10g
  • Saturated Fat 2g
  • Protein 15g
  • Carbohydrate 44g
  • Sugar 17g
  • Sodium 1430mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can add 100-150g of your favourite animal protein to this recipe or choose one of the following options:
• ½ cup chickpeas or beans (or a mix)
• 3 tbsp of goat’s cheese or ricotta (for vegetarians) or cashew cheese (for vegans)
• 100 g of tempeh or tofu (1–2 times a week)
• For a plant-based option, swap the Greek yoghurt for coconut yoghurt or a dairy-free alternative.

Exclusive from the JSHealth app by clinical nutritionist Jessica Sepel


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