Prepare the polenta according to the instructions on the packet.
Clean and wash the cauliflower and cut into florets.
Wash tomatoes and cut in half.
Peel the onions and cut into wedges.
Peel and chop the garlic.
Wash the eggplant and chop it roughly.
Mix the vegetables on a baking sheet, drizzle with 4 tablespoons of olive oil, season well with salt and ½ teaspoon of chili and bake at 180 ° C for 25–30 minutes.
Mix the yogurt, tahini & half of the lemon juice, season with salt & pepper.
Clean and wash the spring onions and cut into rings.
Cut the polenta into long strips and fry until golden in a pan.
Rinse, drain and fry the lentils in 1 tablespoon of olive oil.
Mix with the vegetables and the rest of the lemon juice.
Arrange in bowls, sprinkle with spring onions.
Serve with French fries and yoghurt dip.