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Prep Time: 30 minutes
Preheat the oven to 375 degrees. Line a baking sheet with tin foil.
In a large mixing bowl, combine the eggplant, onions, and garlic with the olive oil. Season with a pinch of salt and pepper. Place into the oven and roast until the eggplant browns and the onions are soft, stirring once, about 20-25 minutes. While the vegetables are roasting, stir together the za’atar and the yogurt in a small mixing bowl and set aside.Spoon the roasted vegetables onto a platter and drizzle with the yogurt sauce. Top with diced cucumber, tomato and mint. Serve immediately.