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Heat the oven to 475 degrees. Place the eggplants on a baking sheet and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky. Remove from the oven and, once cool enough to handle, scoop the flesh out into a colander. Set aside, in the sink or over a bowl, for 30 minutes, for any liquid to drain away. The skin can be discarded.
Place the cherry tomatoes on the same baking sheet and roast for 12 minutes, until slightly blackened, split and soft. Remove from the oven and set aside.
Meanwhile, fill a medium saucepan with plenty of water and place over high heat. Once boiling, add the lentils, decrease the heat to medium, and cook for 20 minutes, until soft but still retaining a bite. Drain, then set aside to dry out slightly.
Place the lentils in a large bowl and add the eggplant flesh, tomatoes, oil, lemon juice, garlic, 2 tablespoons of the oregano leaves, ¾ teaspoon salt and a generous grinding of pepper. Mix well, then spoon in a large, shallow bowl. Top with the yogurt, swirling it through slightly so there are obvious streaks. Sprinkle the remaining tablespoon of oregano leaves over the top, drizzle with a little olive oil and serve.