2 medium eggplants, halved

3 tablespoons olive oil, divided

1 red onion, diced

2 garlic cloves, minced

1 pint cremini mushrooms, quartered

2 cups torn kale

2 cups cooked quinoa

1 tablespoon chopped fresh thyme

Zest and juice of 1 lemon (plus additional lemon wedges for serving)

Salt and freshly ground black pepper

½ cup plain Greek yogurt

3 tablespoons chopped fresh parsley, for garnish