Roasted Eggplant and Crispy Kale with Yogurt

2 medium eggplants, quartered lengthwise and cut crosswise into 1-inch pieces

1/4 cup vegetable oil

1/2 teaspoon ground cumin

6 kale leaves, ribs and stems removed, leaves coarsely torn

1 medium cucumber

1 cup plain whole-milk Greek yogurt

1 tsp. fresh lemon juice

1 garlic clove, finely grated

2 cups cherry tomatoes, halved

olive oil for drizzling

Preheat oven to 450°F. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with cumin, and toss to coat. Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes. Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt. Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.