Roasted Eggplant Salad with Cucumber Yogurt Sauce Tomatoes and Kale

Ingredients

• 2 medium eggplants (about 1½ -2 pounds total), quartered lengthwise, cut crosswise into 2-inch pieces, see notes above
• 1/4 cup plus 1 tablespoon grapeseed or olive oil, see notes
• kosher salt
• 6 to 8 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn (2 to 3 oz once stemmed), optional, see notes above
• 1/2 teaspoon cumin seed, toasted and crushed, or ground cumin, see notes above
• 1 cucumber (about 8 oz)
• 1 cup whole milk (or 2%) plain Greek yogurt
• 1 clove garlic, crushed, optional
• 1 lemon, halved
• 2 cups cherry tomatoes, halved
• 1 tablespoon extra-virgin olive oil plus more for drizzling

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