A simple, healthy and fibre-packed dinner.
Preheat the oven to 180°C or 360°F. Line a baking tray with baking paper.
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.
Place in oven for 20–25 minutes, or until the veggies are soft and have started to brown.
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.
To make the dressing, mix the cumin and yoghurt until they’re well combined.
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.
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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