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Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy.

• 2 medium Italian eggplants (about 11/2 pounds total), quartered lengthwise, cut crosswise into 1-inch pieces
• 1/4 cup vegetable oil
• Kosher salt
• 1 teaspoon dried mango powder (amchoor; optional)
• 1/2 teaspoon ground cumin
• 6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn
• 1 medium Persian cucumber
• 1 cup plain whole-milk Greek yogurt
• 1 teaspoon fresh lemon juice
• 1 garlic clove, finely grated
• 2 cups cherry tomatoes, halved
• Olive oil (for drizzling)

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