Smoky Eggplant Dip

Name: Smoky Eggplant Dip
Ingredients: 1/2 Cup Chobani Greek Yogurt, Whole Milk Plain; 3 large Japanese eggplants; 1/2 Cup Vidalia onion, small dice; 1 Teaspoon unsalted butter; 1 Teaspoon fresh thyme, chopped; 1 clove garlic, chopped; 3 Tablespoons extra virgin olive oil; 1 Teaspoon fresh lemon juice; 1/4 Teaspoon ground cumin; 1/4 Teaspoon Aleppo pepper or red chili flakes; 1/4 Teaspoon smoked paprika; Cinnamon, to taste; 1/4 Teaspoon freshly ground black pepper; 1 Teaspoon kosher salt, divided; 1/4 Cup fresh mint, chopped